For the Fried Chicken:

1. In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika. Add chicken pieces, cover, and marinate for at least 1 hour (or overnight for best results).
2. In a separate bowl, mix flour, baking powder, and a pinch of salt.
3. Heat vegetable oil in a deep pan to 350°F (175°C).
4. Remove chicken from the buttermilk, dip into the flour mixture, then back into the buttermilk, and again into the flour (double coating for extra crunch).
5. Fry in batches for 4–5 minutes until golden brown and fully cooked. Drain on a paper towel.

For the Mac & Cheese:

1. Cook macaroni according to package instructions; drain and set aside.
2. In a saucepan, melt butter over medium heat, then whisk in flour to form a roux.
3. Gradually add milk, stirring continuously, until smooth and thickened.
4. Stir in shredded cheeses, salt, pepper, and mustard powder until melted and creamy.
5. Combine the cheese sauce with the cooked pasta.

Assembly:

1. Place mac & cheese in a serving dish.
2. Top with crispy fried chicken pieces.
3. Garnish with extra shredded cheese, parsley, or hot sauce if desired.
4. Serve hot and enjoy!