Some beautiful chicken tenders with mac&cheese and some biscuits

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:

1. 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.
2. In a shallow dish, mix together the flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper.
3. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 375°F (190°C).
4. Dip the chicken strips in the flour mixture, coating them evenly on both sides.
5. 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.
6. Remove the fried chicken from the oil and drain it on a paper towel-