Save Juicy, golden-brown chicken tenders served alongside creamy, classic macaroni and cheese a comforting duo perfect for family dinners or casual gatherings.
I remember the first time I cooked this dinner for my kids after a long week. Seeing everyone eagerly dig in and ask for seconds made it an instant family favorite.
Ingredients
- Chicken tenderloins: 500 g (1.1 lbs), trimmed
- All-purpose flour: 120 g (1 cup), for dredging
- Eggs: 2 large
- Milk (for chicken): 2 tbsp
- Panko breadcrumbs: 120 g (1 cup)
- Parmesan cheese: 40 g (1/2 cup), grated
- Paprika: 1 tsp
- Garlic powder: 1 tsp
- Salt (for chicken): 1 tsp
- Black pepper (for chicken): 1/2 tsp
- Vegetable oil: 120 ml (1/2 cup), for frying
- Elbow macaroni: 250 g (9 oz)
- Unsalted butter: 2 tbsp
- All-purpose flour (for sauce): 2 tbsp
- Whole milk (for sauce): 500 ml (2 cups)
- Cheddar cheese: 150 g (1 1/2 cups), shredded
- Mozzarella cheese: 50 g (1/2 cup), shredded
- Salt (for sauce): 1/2 tsp
- Ground black pepper (for sauce): 1/4 tsp
- 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 Making this meal together on Sunday afternoons has become a cherished household tradition, with everyone helping to bread chicken or stir cheese sauce in anticipation of sharing a delicious, hearty dinner at the table.
Serving Suggestions
This dish pairs beautifully with a crisp side salad or steamed green beans for a little freshness on the plate.
Variations
Switch out cheddar for Gruyère, add a pinch of cayenne for mild heat, or try whole wheat pasta for a fiber boost.
Nutrition
Each serving provides about 690 calories, 33 g fat, 58 g carbs, and 39 g protein a hearty meal for adults and children alike.
Save Serve hot for the best texture and flavor. This classic combo brings smiles and satisfaction to every table.
Recipe FAQ
- → How can I make the chicken tenders extra crispy?
Double-coat the chicken by repeating the flour, egg, and breadcrumb steps before frying to achieve extra crunch.
- → What cheeses are best for the macaroni sauce?
Cheddar and mozzarella offer a creamy, flavorful combination, while Gruyère can be used for a nutty twist.
- → Can I bake the chicken tenders instead of frying?
Yes, baking at a high temperature until golden will create a less oily, crispy texture.
- → Is nutmeg necessary in the cheese sauce?
Nutmeg is optional but adds warmth and depth, enhancing the cheese flavor subtly.
- → What sides complement this dish well?
A fresh side salad or steamed vegetables provide a nice balance alongside the rich main dish.
- → How do I prevent the macaroni from becoming mushy?
Cook the macaroni until just al dente and drain promptly before mixing with the cheese sauce.