# What You'll Need:
→ Chicken Tenders
01 - 1.1 pounds chicken tenderloins
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup vegetable oil, for frying
→ Macaroni and Cheese
12 - 9 ounces elbow macaroni
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons 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 teaspoon salt
19 - 1/4 teaspoon ground black pepper
20 - 1/4 teaspoon ground nutmeg (optional)
# Step-by-Step:
01 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko, Parmesan, paprika, garlic powder, salt, and black pepper. Coat each chicken tender in flour, then the egg mixture, followed by the breadcrumb mixture.
02 - Heat vegetable oil in a large skillet over medium heat. Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
03 - Cook macaroni in salted boiling water according to package directions. Drain and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking until smooth. Cook until sauce thickens slightly, about 3 to 4 minutes.
05 - Stir in cheddar, mozzarella, salt, pepper, and nutmeg into sauce. Cook until cheese melts and sauce is creamy. Mix sauce with cooked macaroni thoroughly.
06 - Plate chicken tenders hot with a generous portion of macaroni and cheese on the side.
