# 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 - ½ cup grated Parmesan cheese
07 - 1 tsp paprika
08 - 1 tsp garlic powder
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - ½ 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 - 1½ cups shredded cheddar cheese
17 - ½ cup shredded mozzarella cheese
18 - ½ tsp salt
19 - ¼ tsp ground black pepper
20 - ¼ tsp ground nutmeg (optional)
# Preparation steps:
01 - Arrange three shallow bowls with flour; beaten eggs combined with milk; and a mixture of panko, Parmesan, paprika, garlic powder, salt, and black pepper.
02 - Coat each chicken tenderloins sequentially in flour, then egg mixture, finishing with the breadcrumb blend.
03 - Warm vegetable oil in a large skillet over medium heat until shimmering.
04 - Fry tenders in batches, 3 to 4 minutes per side, until golden and fully cooked; drain excess oil on paper towels.
05 - Boil elbow macaroni in salted water per package instructions; drain and set aside.
06 - Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute to form a roux.
07 - Gradually whisk in milk and cook for 3 to 4 minutes, stirring until sauce thickens.
08 - Stir in cheddar, mozzarella, salt, pepper, and nutmeg, cooking until cheese is fully melted and sauce is creamy.
09 - Mix cooked macaroni with cheese sauce until evenly coated.
10 - Plate chicken tenders hot, accompanied by a generous portion of macaroni and cheese.
