Some Beautiful Chicken Tenders with Mac & Cheese and Biscuits. This recipe serves 4-6 people and should take about 1 hour to prepare and cook. Please keep in mind that this is a rough outline and you may need to adjust the ingredients and cooking times to suit your specific needs.
Ingredients:
For the Chicken Tenders:
2 pounds boneless, skinless chicken breasts
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Vegetable oil for frying
For the Mac & Cheese:
1 pound elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
8 ounces cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
Salt and pepper to taste
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup milk
Instructions:
To make the chicken tenders, cut the chicken breasts into 1-inch strips. Place the chicken strips in a shallow dish and pour the buttermilk over them. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
In a shallow dish, mix together the flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper.
Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 375°F (190°C).
Dip the chicken strips in the flour mixture, coating them evenly on both sides.
Carefully place the coated chicken in the hot oil and fry for 4-5 minutes on each side, or until it is golden brown and crispy.
Remove the fried chicken from the oil and drain it on a paper towel-