Cook elbow noodles as per boxed instructions.
In medium bowl whisk together milk and hot sauce.
In a separate shallow bowl mix together, flour, cornstarch, salt, paprika, cayenne, pepper, garlic powder, and onion powder.
Coat each piece of chicken in the flour mixture, then through the milk mixture and back through the flour. Making sure they are completely coated.
Lay the chicken on a backing sheet and allow to rest for about 15 minutes. Heat oil to 350˚.
While chicken is resting start the Mac n' cheese, in large pan/skillet melt down butter sauté jalapeños for a couple minutes, whisk in flour and allow to cook for about 2 minutes.
Slowly whisk in cream until it starts to thicken up. Add in shredded cheese. Once cheese is melted add in cooked noodles and coat in sauce.
Once chicken has had time to rest fry it in heated oil for about 5 minutes, making sure it is cooked all the way through.
In small bowl mix together Oil (if you fried chicken in a pan use left over oil from frying makes the flavor better, Cayenne, brown sugar, chili powder, garlic powder, and paprika.
Brush sauce onto chicken.
Place chicken on a bun, top it with mac and enjoy!