# What You'll Need:
→ 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; second with beaten eggs combined with milk; third with breadcrumbs, Parmesan, paprika, garlic powder, salt, and black pepper.
02 - Dredge each chicken tenderloin first in flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb blend.
03 - Heat vegetable oil in a large skillet over medium heat and fry tenders in batches for 3 to 4 minutes per side until golden brown and cooked through; drain on paper towels.
04 - Boil macaroni in salted water following package directions until al dente; drain and set aside.
05 - Melt butter in a saucepan over medium heat; whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, cooking until slightly thickened, about 3 to 4 minutes.
06 - Stir cheddar, mozzarella, salt, pepper, and optional nutmeg into the sauce until smooth and creamy.
07 - Mix cooked macaroni thoroughly into the cheese sauce until fully coated.
08 - Plate the chicken tenders alongside a generous portion of macaroni and cheese while both are hot.
