# What you'll need:
→ 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)
# Method:
01 - Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with Parmesan, paprika, garlic powder, salt, and black pepper. Dredge each chicken tender sequentially in flour, egg mixture, then 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 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly until smooth. Cook for 3 to 4 minutes until slightly thickened. Stir in cheddar, mozzarella, salt, pepper, and nutmeg until cheese melts and sauce is creamy.
05 - Add cooked macaroni to the cheese sauce and stir to combine evenly.
06 - Plate chicken tenders hot alongside a generous portion of macaroni and cheese.
