1Marinate the chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne powder. Rest for 1-2 hrs/ overnight.
2Prepare the flour mixture by mixing flour, cayenne powder, black pepper, salt, garlic powder, and onion powder. Add water and whisk.
3Prepare the milk mixture by mixing buttermilk, hot sauce, black pepper, and salt.
4Coat the chicken in the flour mix, then the milk mix, and then back in the flour mix. Rest for at least 10 minutes.
5Fry the chicken until golden brown.
6Prepare the glaze by simmering melted butter, hot sauce, and honey on the stove for 10 minutes.
7Glaze the fried chicken tenders with the prepared glaze.
8Prepare the Mac & Cheese sauce by sautéing garlic in butter and flour. Add heavy cream, cream cheese, black pepper, paprika, onion powder, garlic powder, salt, hot sauce, and pasta water. Cook on low-med heat.
9Add cheddar and mozzarella cheese to the sauce and stir until melted.
10Add boiled elbow macaroni to the cheese sauce and mix well.
11Place the Mac & Cheese in oven-safe bowls, top with extra cheese, and bake for 10-15 minutes.