Save Juicy, golden-brown chicken tenders served alongside creamy, classic macaroni and cheese—a comforting duo perfect for family dinners or casual gatherings.
I still remember the first time I made this for my family—the kitchen filled with the aroma of fried chicken and bubbling cheese sauce. Everyone went for seconds, and the laughter around the table made this recipe an instant favorite.
Ingredients
- Chicken tenderloins: 500 g (1.1 lbs), cut and ready for breading
- All-purpose flour: 120 g (1 cup), for dredging
- Eggs: 2 large, beaten
- Milk: 2 tbsp, combined with eggs
- Panko breadcrumbs: 120 g (1 cup), for extra crunch
- Grated Parmesan cheese: 40 g (1/2 cup), mixed with breadcrumbs
- Paprika: 1 tsp, for seasoning
- Garlic powder: 1 tsp, for extra flavor
- Salt: 1 tsp, divided use
- Black pepper: 1/2 tsp, for seasoning
- Vegetable oil: 120 ml (1/2 cup), for frying
- Elbow macaroni: 250 g (9 oz), cooked
- Unsalted butter: 2 tbsp, for sauce
- All-purpose flour: 2 tbsp, for roux
- Whole milk: 500 ml (2 cups), for cheese sauce
- Shredded cheddar cheese: 150 g (1 1/2 cups), for sauce
- Shredded mozzarella cheese: 50 g (1/2 cup), for sauce
- Salt: 1/2 tsp, for cheese sauce
- Ground black pepper: 1/4 tsp, for cheese sauce
- Ground nutmeg (optional): 1/4 tsp, adds depth to mac and cheese
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.
- Serving:
- Serve the chicken tenders hot with a generous helping of macaroni and cheese on the side.
Save Whenever my kids bring friends over, this meal is always a winner. Watching them gather around the table, smiles all around, is my favorite way to spend an evening.
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: Calories 690, Total Fat 33 g, Carbohydrates 58 g, Protein 39 g
Save This classic combination is sure to bring smiles—serve hot and enjoy every bite.
Recipe Questions & Answers
- → How can I ensure the chicken tenders are extra crispy?
Double-coat the tenders by repeating the dredging process in flour, egg mixture, and breadcrumbs for a thicker crust.
- → What cheeses work well in the macaroni sauce?
Cheddar and mozzarella create a creamy, flavorful base. You can substitute cheddar with Gruyère for a nuttier taste.
- → Is it better to fry or bake the chicken tenders?
Frying in vegetable oil yields a golden, crispy crust, but baking at a high temperature can be a healthier alternative.
- → Can I prepare the macaroni and cheese ahead of time?
Yes, prepare the cheese sauce and macaroni separately and combine just before serving to keep the texture fresh.
- → What sides complement this dish well?
A fresh side salad or steamed vegetables add balance. A light, fruity white wine or sparkling lemonade pairs nicely.