In large resealable food-storage plastic bag, place chicken and buttermilk. Seal bag; refrigerate 1 hour. Remove chicken from buttermilk, discarding buttermilk.
In shallow bowl, mix pecans, cornmeal, cheese, Cajun seasoning and paprika. Dip chicken in eggs; roll in pecan mixture to coat, shaking off excess. In deep fryer or heavy Dutch oven, heat 1 1/2 inches oil to 350°F. Fry chicken in batches 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with honey mustard.