Start by placing your chicken tenders in a bowl and pouring buttermilk over them, ensuring they’re well-coated. Let them soak for at least 30 minutes in the refrigerator.

Mix the all-purpose flour, paprika, garlic powder, salt, and black pepper in a large mixing bowl.

One by one, coat each tender in the flour mixture, pressing firmly. Place the breaded tenders on a plate and allow them to rest for about 5 minutes.

Heat oil in a skillet or deep fryer to 350°F (175°C).

Carefully lower the chicken tenders into the hot oil, frying for about 5-7 minutes until golden brown.

In a small bowl, whisk together honey, hot sauce, and melted butter until smooth.

Brush the hot honey glaze generously over each fried tender.

Preheat your oven to 375°F (190°C) while you prepare the macaroni and cheese.

In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, stirring until thickened.

Stir in shredded cheddar and mozzarella cheeses until melted.

Cook elbow macaroni according to package instructions. Drain, and mix with the cheese sauce. Transfer to a baking dish, top with extra cheese or breadcrumbs, and bake for about 20 minutes.