# Components:
→ Chicken Tenders
01 - 1.1 lbs chicken tenderloins
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 tsp paprika
08 - 1 tsp garlic powder
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 cup vegetable oil for frying
→ Macaroni and Cheese
12 - 9 oz elbow macaroni
13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 2 cups whole milk
16 - 1 1/2 cups shredded cheddar cheese
17 - 1/2 cup shredded mozzarella cheese
18 - 1/2 tsp salt
19 - 1/4 tsp ground black pepper
20 - 1/4 tsp ground nutmeg (optional)
# Directions:
01 - 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.
02 - Heat vegetable oil in a large skillet over medium heat. Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
03 - Cook elbow macaroni in salted boiling water according to package instructions. Drain and set aside.
04 - In a saucepan over medium heat, melt butter. Add flour and whisk for 1 minute to form a roux. Gradually whisk in milk until smooth. Cook until slightly thickened, about 3 to 4 minutes. Stir in cheddar, mozzarella, salt, pepper, and nutmeg; cook until cheese melts and sauce is creamy.
05 - Mix the cooked macaroni with the cheese sauce until evenly coated.
06 - Serve the chicken tenders hot alongside a generous portion of macaroni and cheese.
