# Components:
→ Chicken Tenders
01 - 1.1 lbs chicken tenderloins
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup vegetable oil for frying
→ Macaroni and Cheese
12 - 9 oz elbow macaroni
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons 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 teaspoon salt
19 - 1/4 teaspoon ground black pepper
20 - 1/4 teaspoon ground nutmeg (optional)
# Directions:
01 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko breadcrumbs mixed with Parmesan, paprika, garlic powder, salt, and black pepper.
02 - Dredge each chicken tenderloin first in flour, then dip in the egg mixture, and finally coat thoroughly with the breadcrumb blend.
03 - Heat vegetable oil in a large skillet over medium heat. Fry chicken tenders in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
04 - Boil elbow macaroni in salted water following package instructions; drain and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually add milk, whisking until smooth. Cook until slightly thickened, about 3 to 4 minutes.
06 - Stir in cheddar, mozzarella, salt, black pepper, and nutmeg. Cook until cheese melts and sauce is creamy.
07 - Mix the drained macaroni with the cheese sauce until evenly coated.
08 - Plate the chicken tenders hot alongside a generous portion of macaroni and cheese.
