Tank Cooks for the Barstool Office

Chicken Tenders

Ingredients

Chicken Tenders
Buttermilk
Panko Breadcrumbs
Flour
Baking Powder
Salt and Pepper
Paprika
Garlic Powder

Directions

1. Prep: Place the chicken tenders in a ziplock bag and pour the buttermilk into the bag. Squeeze the air out and seal the bag. Let marinate in the refrigerator for 15-30 minutes.

2. Combine: In a shallow bowl, combine the panko breadcrumbs, flour, baking powder, and spices.

3. Coat: Remove the chicken strips from the buttermilk with a fork, shake off excess buttermilk, and dredge in the breadcrumb mixture to coat on all sides.

4. Preheat: Preheat Air Fryer to 350°F (180°C) if necessary.

5. Bake: Put the chicken fingers in the Air Fryer basket and air fry for 10-12 minutes, pause after 4 minutes, and brush the chicken with melted butter, then turn it over and brush the butter on the other side. Cook until internal temperature reads 175°F and the chicken tenders are golden brown and crispy.

6. Serve right away with your favorite dipping sauce.

Mac and Cheese

Ingredients
Macaroni
Butter
Flour
Salt and Pepper
Cayenne Pepper
Milk
Shredded Cheddar cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.

2. At the same time, melt butter in a saucepan over medium heat.

3. Add flour, salt, and pepper and stir until smooth, about 5 minutes.

4. Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.

5. Add Cheddar cheese and stir until melted, 2 to 4 minutes.

6. Drain macaroni and fold into cheese sauce until coated.

7. Serve hot and enjoy!

Coleslaw

Ingredients
Coleslaw Mix - It's easy to make this with a bag of slaw mix, but you can certainly use a mixture of red cabbage, purple cable, and green cabbage.
Shredded Carrots - Purchased prepared or shredded your own.
Celery Seeds
Sugar
White Vinegar - If you don't have any on hand, apple cider vinegar is my second choice.
Mayonnaise

Directions

1. In a small bowl, whisk together mayonnaise, celery seeds, white vinegar, and sugar until well combined.

2. Add shredded cabbage and carrots to a large bowl and toss with the dressing until everything is well coated.

3. Cover with plastic wrap and chill for one hour before serving.