Trim and marinate the chicken

• Remove the little tendons from the chicken tenders: grab the tendon with a paper towel, slide a fork underneath it and pull down.
• In a bowl, mix buttermilk (just enough to cover the chicken), pickle juice and a good bit of hot sauce.
• Season with garlic powder, onion powder, smoked paprika, cayenne, Slap Ya Mama, pepper and salt.
• Add the chicken tenders, mix everything together, cover and refrigerate for at least 30 minutes, up to overnight (a few hours is ideal).

Make the breading

• In a shallow dish, combine the flour and a sprinkle of cornstarch.
• Season heavily with garlic powder, onion powder, smoked paprika, a good bit of cayenne, Slap Ya Mama, pepper and salt.
• Whisk everything together until evenly combined.

Dredge the chicken

• Using one wet hand and one dry hand, pick up a piece of chicken with the wet hand, letting the excess marinade drip off.
• Drip a little buttermilk into the flour to create a nice crust.
• Coat the chicken in the flour mixture with the dry hand, pressing so the breading sticks.
• Place the breaded tenders on a wire rack set over a baking sheet.
• Refrigerate for at least 15-30 minutes so the breading firms up, then let them sit at room temperature for 15-30 minutes before frying.

Shred the cheeses and cook the pasta

• Shred the sharp cheddar, mozzarella, Monterey Jack and smoked gouda.
• Bring a large pot of half chicken broth, half water to a boil (or heavily salted water).
• Add the pasta and cook until just under al dente, 1-2 minutes less than the package directions.
• Drain the pasta and return it to the pot.
• While still warm, stir in a scoop of sour cream. Set aside.

Make the cheese sauce

• In a large saucepan over medium heat, melt about 3 tablespoons of butter.
• Add garlic powder, onion powder, a little salt, smoked paprika and pepper.
• Whisk in about 3 tablespoons of flour and cook for 2-3 minutes, stirring constantly, until bubbling and slightly golden so the flour taste cooks out.
• Slowly pour in the whole can of evaporated milk, a little at a time, whisking until smooth.
• Pour in the heavy cream, whisking continuously.
• Stir in a few squirts of Dijon mustard and a splash of hot sauce.
• Let the sauce simmer gently for a few minutes until slightly thickened.
• Reduce the heat to low and add the cheeses in small handfuls, whisking until melted and smooth. Reserve 1-2 cups of cheese for the topping.

Combine and bake the mac & cheese

• Pour all of the cheese sauce into the pot of noodles and mix until fully coated.
• Pour the mixture into a greased 9x13-inch baking dish.
• Top with the reserved cheese, layering it so it forms a nice cheese crust.
• Bake at 350°F (175°C) for 15-20 minutes, until the cheese is melted and bubbly.
• Let rest for 5 minutes before serving.

Make the hot honey sauce

• In a small saucepan over low heat, melt some butter.
• Add a good bit of hot sauce (about the rest of the bottle) and a ton of honey, plus some Mike's Hot Honey.
• Season with garlic powder, cayenne and smoked paprika.
• Stir until combined, cover and let it keep simmering gently.

Fry the chicken

• Heat 2-3 inches of oil in a deep skillet or pot to 350°F (175°C).
• Fry the chicken in batches, without crowding, for 4-6 minutes per side until golden brown and cooked through.
• Flip and finish cooking, then place on a wire rack so the grease drips off.

Coat and serve

• Brush the hot honey sauce all over each fried tender, on both sides.
• Plate the mac & cheese, then place the chicken tenders on top.
• Sprinkle with sliced green onion and drizzle with a little ranch.
• Serve immediately.