Save Juicy, golden-brown chicken tenders served alongside creamy, classic macaroni and cheese—a comforting duo perfect for family dinners or casual gatherings.
As a longtime fan of both chicken tenders and homemade macaroni and cheese, this combination has become a staple at our family table for everything from birthdays to rainy days.
Ingredients
- Chicken tenderloins: 500 g (1.1 lbs)
- All-purpose flour: 120 g (1 cup)
- Large eggs: 2
- Milk: 2 tbsp (plus more for macaroni)
- Panko breadcrumbs: 120 g (1 cup)
- Grated Parmesan cheese: 40 g (1/2 cup)
- Paprika: 1 tsp
- Garlic powder: 1 tsp
- Salt: 1 tsp (plus 1/2 tsp for macaroni)
- Black pepper: 1/2 tsp (plus 1/4 tsp for macaroni)
- Vegetable oil: 120 ml (1/2 cup) for frying
- Elbow macaroni: 250 g (9 oz)
- Unsalted butter: 2 tbsp
- All-purpose flour (for roux): 2 tbsp
- Whole milk (for sauce): 500 ml (2 cups)
- Shredded cheddar cheese: 150 g (1 1/2 cups)
- Shredded mozzarella cheese: 50 g (1/2 cup)
- Ground nutmeg (optional): 1/4 tsp
Instructions
- Prepare the Chicken Tenders:
- Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko, Parmesan, paprika, garlic powder, salt, and black pepper. Dredge each chicken tender first in flour, then in the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat vegetable oil in a large skillet over medium heat. Fry chicken tenders in batches for 3–4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
- Prepare the Macaroni and Cheese:
- Cook macaroni in salted boiling water according to package instructions; drain and set aside. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually whisk in milk until smooth; cook until slightly thickened, about 3–4 minutes. Stir in cheddar, mozzarella, salt, pepper, and nutmeg; cook until cheese is melted and sauce is creamy. Combine cooked macaroni with the cheese sauce and mix well.
- Serve:
- Serve the chicken tenders hot with a generous helping of macaroni and cheese on the side.
Save My kids love helping with the dredging process, making this recipe a fun weekend project for the whole family.
Required Tools
3 shallow bowls, large skillet, saucepan, whisk, slotted spoon or tongs, large pot for pasta, paper towels
Allergen Information
Contains: Gluten (flour, breadcrumbs, pasta), Eggs, Milk, Cheese (dairy). May contain traces of nuts or soy depending on cheese and breadcrumbs. Always check labels.
Nutritional Information (per serving)
Calories: 690. Total Fat: 33 g. Carbohydrates: 58 g. Protein: 39 g.
Save Enjoy this crowd-pleasing comfort meal any night of the week. Leftovers reheat beautifully for lunch the next day!
Cooking Questions
- → How do you achieve extra crispy chicken tenders?
For extra crispiness, double-coat the chicken tenders by repeating the dredging process in flour, egg mixture, and breadcrumbs before frying.
- → Can I substitute the cheeses in the macaroni?
Yes, cheddar can be replaced with Gruyère or another favorite cheese for different flavor profiles.
- → What is the best oil for frying chicken tenders?
Vegetable oil works well due to its high smoke point and neutral flavor, ensuring even frying without burning.
- → How can I make the cheese sauce creamy without lumps?
Whisk the roux of butter and flour well before slowly incorporating milk, stirring constantly to avoid lumps and achieve a smooth sauce.
- → Is it necessary to season the breadcrumb coating?
Seasoning the breadcrumbs with paprika, garlic powder, salt, and pepper adds depth and enhances the chicken’s flavor.