Tank Cooks for the 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! 
    
   

Cole Slaw

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
• 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.