1Season the chicken tenders with garlic powder, onion powder, salt, ranch seasoning, cayenne pepper, paprika, Cajun seasoning, and Old Bay.
2Add 2 eggs, buttermilk, and pickle juice to the seasoned chicken tenders and mix well.
3In a separate bowl, add flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and cornstarch, and mix to create the breading.
4Dredge each chicken tender in the dry breading mixture.
5Fry the breaded chicken tenders in hot oil until golden brown and cooked through.
6Boil elbow or cavatappi noodles until al dente.
7Grate Colby jack, Monetary Mozzarella, and Sharp Cheddar cheeses into a bowl.
8Melt butter in a pan, add flour and whisk to create a roux.
9Pour in evaporated milk and milk (or heavy whipping cream) into the roux and whisk until smooth.
10Add shredded cheese, garlic powder, onion powder, salt, Cajun seasoning, paprika, and cayenne pepper to the sauce, and whisk until melted and creamy.
11Pour the cheese sauce over the cooked noodles and mix well.
12Top the macaroni and cheese with extra shredded cheese.
13Boil green beans in water.
14Season the green beans with garlic powder, onion powder, salt, and Cajun seasoning.
15Toss the seasoned green beans and sprinkle with Parmesan cheese.
16Melt butter in a pan, add buffalo sauce and hot honey, and whisk to create the hot honey sauce.
17Place the fried chicken tenders into a bowl and pour the hot honey sauce over them.
18Toss the chicken tenders to coat them evenly with the hot honey sauce.
19Plate the hot honey chicken tenders, macaroni and cheese, and green beans.