Marinate four pieces of boneless chicken thighs in a bowl with buttermilk for one hour.
Combine flour, salt, pepper, and garlic powder in bowl and mix. Dredge the chicken thighs in this spice mixture.
Pre-heat a pan with canola oil at 350°F or until sizzling.
Place marinated chicken pieces gently into the hot oil. Cook for six to seven minutes. Check the temperature of the chicken; the thermometer should read 165°F.
For the mac and cheese, boil 1/2 cup of uncooked elbow macaroni noodles.
Heat up a frying pan on medium heat and add unsalted butter, chopped garlic and cream.
Then add Parmesan cheese, cream cheese, Monterey Jack cheese, Cheddar cheese, salt and pepper.
Cook for three minutes and add cooked noodles. Once all cheese is melted turn off heat and let cool.
For the Buffalo sauce, add butter and hot sauce to a pot on low heat. Once butter is melted into the sauce, remove from heat and let cool.
To serve, heat up a frying pan or skillet and add butter. Place two pieces of Italian loaf into the pan and toast both sides.
Add cheddar cheese to both peices of bread. Remove from pan once cheese is melted.
Layer toasted bread with mac and cheese.
Toss the fried chicken in a bowl with the Buffalo sauce and place on top of the macaroni and cheese.
Add a little more of the macaroni on top of the Buffalo chicken and close off the sandwich with the other piece of bread.
