Crispy Oven-Baked Chicken Tenders with Creamy Macaroni and Broccoli

Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.

Pat dry 1 lb of raw chicken breast tenders with paper towels. Do not wash the chicken.

In a shallow dish, whisk together 1/2 cup of all-purpose flour, 1/2 tsp of garlic powder, 1/2 tsp of paprika, 1/2 tsp of salt, and 1/4 tsp of black pepper.

In a second shallow dish, beat 2 large eggs until smooth.

In a third shallow dish, combine 1 cup of panko breadcrumbs with 1 tbsp of vegetable oil, mixing well to ensure the crumbs are lightly coated for optimal browning.

Dredge each chicken tender in the seasoned flour, dip it into the beaten eggs, and then press firmly into the panko breadcrumbs to coat completely. Place the breaded tenders onto the prepared baking sheet.

Bake the chicken tenders for 15 to 18 minutes, turning them over halfway through, until the breading is golden-brown and crispy, and the internal temperature of the chicken reaches 165°F.

While the chicken bakes, bring a large pot of salted water to a boil. Add 8 oz of uncooked elbow macaroni and cook for 8 minutes until al dente, then drain and set aside.

In the same pot over low heat, melt 3 tbsp of unsalted butter. Pour in 1.5 cups of whole milk and bring to a gentle simmer. Gradually whisk in 1.5 cups of shredded mild cheddar cheese until melted and a smooth sauce forms, seasoning with a pinch of salt to taste.

Stir the cooked elbow macaroni back into the cheese sauce until fully coated and warm.

Cut 1 large fresh broccoli head into bite-sized florets. In a separate small saucepan, bring 1/2 cup of water to a boil, add the broccoli florets, cover, and steam for 4 to 5 minutes until tender-crisp. Drain any remaining water and season with a pinch of salt.

Serve the crispy chicken tenders alongside the creamy macaroni and the steamed broccoli on the side.