Make the wet coating

• In a bowl, whisk the buttermilk, eggs, onion powder, garlic powder, paprika, cayenne, salt and ranch seasoning.
• Add the chicken tenderloins and coat well.
• Let marinate while preparing the rest.

Make the dry coating

• In a second bowl, combine the flour, cornstarch, paprika, cayenne, ranch seasoning, onion powder, garlic powder and salt.
• Mix until evenly blended.

Bread the tenders

• Lift each tenderloin from the wet coating, letting the excess drip off.
• Press firmly into the dry coating until fully covered.
• Set the breaded tenders aside on a plate.

Fry the tenders

• Heat the oil in a pan to about 175 °C.
• Fry the tenders in batches until golden and cooked through.
• Drain on paper towels.

Cook the pasta

• Boil the elbow noodles in salted water until al dente.
• Drain and set aside.

Make the cheese sauce

• Melt the butter in a saucepan, then whisk in the flour to make a roux.
• Pour in the heavy cream and evaporated milk, whisking until smooth and slightly thickened.
• Add the Colby & Monterey Jack, sharp cheddar and mozzarella, stirring until melted.
• Season with salt, onion powder and garlic powder.

Combine and bake the mac & cheese

• Fold the drained noodles into the cheese sauce.
• Transfer to a baking dish and top with extra cheese if desired.
• Bake at 175 °C for 15–20 min, then broil for 1 min until golden.

Make the hot honey sauce

• Melt the butter in a small pan.
• Stir in the hot sauce and hot honey until combined and warm.

Serve

• Drizzle the hot honey sauce over the crispy tenders.
• Serve alongside the baked mac & cheese.