# 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 Steps:
01 - Arrange three shallow bowls: one with flour; one with beaten eggs blended with milk; one with panko, Parmesan, paprika, garlic powder, salt, and black pepper.
02 - Dredge each chicken tender sequentially in flour, egg mixture, then breadcrumb mixture, ensuring even coating.
03 - Warm vegetable oil in a large skillet over medium heat until shimmering.
04 - Cook chicken tenders in batches for 3 to 4 minutes per side until golden and fully cooked; drain on paper towels.
05 - Boil elbow macaroni in salted water according to package instructions; drain and set aside.
06 - Melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute to form roux; gradually add milk whisking until smooth and thickened, about 3 to 4 minutes.
07 - Stir in cheddar, mozzarella, salt, black pepper, and nutmeg; cook until cheese melts and sauce is creamy.
08 - Fold cooked macaroni into cheese sauce, mixing thoroughly to coat evenly.
09 - Plate the chicken tenders alongside a generous portion of macaroni and cheese, serving immediately.
