# Ingredients:
→ 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)
# Instructions:
01 - Arrange three shallow bowls: one with flour, another with beaten eggs combined with milk, and a third with panko, Parmesan, paprika, garlic powder, salt, and black pepper. Dredge each chicken tender in flour, then dip in the egg mixture, and coat with the breadcrumb mixture. Heat vegetable oil over medium heat in a large skillet and fry chicken tenders in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
02 - Cook macaroni in salted boiling water according to package directions; drain and set aside. Melt butter over medium heat in a saucepan. Add flour and whisk constantly for 1 minute to form a roux. Slowly whisk in milk, cooking until sauce thickens, about 3 to 4 minutes. Stir in cheddar, mozzarella, salt, pepper, and optional nutmeg until cheese melts and sauce is creamy. Combine macaroni with the cheese sauce and mix thoroughly.
03 - Plate the chicken tenders hot alongside a generous portion of macaroni and cheese.
