Save Juicy, golden-brown chicken tenders served alongside creamy, classic macaroni and cheese—a comforting duo perfect for family dinners or casual gatherings.
The first time I made this meal, my kids couldn't stop asking for more. I remember the kitchen buzzing with laughter as we enjoyed every last bite together.
Ingredients
- For the Chicken Tenders: 500 g (1.1 lbs) chicken tenderloins, 120 g (1 cup) all-purpose flour, 2 large eggs, 2 tbsp milk, 120 g (1 cup) panko breadcrumbs, 40 g (1/2 cup) grated Parmesan cheese, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 120 ml (1/2 cup) vegetable oil, for frying
- For the Macaroni and Cheese: 250 g (9 oz) elbow macaroni, 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 150 g (1 1/2 cups) shredded cheddar cheese, 50 g (1/2 cup) shredded mozzarella cheese, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp ground nutmeg (optional)
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 My family often requests this meal on weekend evenings when we want something familiar and satisfying. Passing the tenders around the table has become a little tradition for us.
Required Tools
3 shallow bowls, large skillet, saucepan, whisk, slotted spoon or tongs, large pot for pasta, paper towels
Allergen Information
Contains: Gluten (flour, breadcrumbs, pasta), Eggs, Milk, Cheese (dairy). May contain traces of nuts or soy depending on cheese and breadcrumbs; always check labels.
Nutritional Information
Per serving: 690 calories, 33 g total fat, 58 g carbohydrates, 39 g protein.
Save This classic combination is always a hit. Serve it fresh and enjoy smiles all around the table.
Kitchen Q&A
- → How do I achieve crispy chicken tenders?
Use a triple coating method: flour, egg wash with milk, then seasoned panko breadcrumbs mixed with Parmesan and spices. Fry in hot oil until golden.
- → What cheeses work best in the macaroni?
Cheddar and mozzarella blend well for creaminess and flavor. Gruyère can be substituted for a nuttier taste.
- → Can I make the macaroni sauce ahead of time?
Yes, prepare the cheese sauce in advance, reheat gently on low heat, stirring to maintain smoothness before combining with pasta.
- → How do I prevent the macaroni from sticking?
Cook macaroni in plenty of salted boiling water until al dente, then drain and toss immediately with a bit of butter or cheese sauce.
- → What oil is best for frying chicken tenders?
Use vegetable oil or any neutral oil with a high smoke point to ensure even cooking and crispiness without burning.