Some beautiful chicken tenders with mac&cheese and some biscuits


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.


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


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-

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