# 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)
# Method:
01 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko mixed with Parmesan, paprika, garlic powder, salt, and black pepper.
02 - Dredge each chicken tender sequentially in flour, then in the egg mixture, and finally in the breadcrumb mixture, ensuring even coverage.
03 - Heat vegetable oil in a large skillet over medium heat. Fry tenders in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on paper towels.
04 - Boil elbow macaroni in salted water according to 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 while whisking; cook for 3 to 4 minutes until slightly thickened.
06 - Stir in cheddar, mozzarella, salt, black pepper, and nutmeg. Continue cooking until the cheese melts and the sauce is smooth and creamy.
07 - Fold cooked macaroni into the cheese sauce, mixing thoroughly to coat evenly.
08 - Plate chicken tenders hot alongside a generous portion of macaroni and cheese.
