Chicken Tenders Dinner

A French-inspired meal. The chicken was extra delicious because I marinated it in buttermilk for 4 hours. Also included in the dinner is Julia Child's recipe for Glazed Carrots. The dinner serves 3-4. Thank you for watching. For the Glazed Carrots: 1 1/2 cups water (or stock) 2 tablespoons sugar Salt and pepper to taste 6 tablespoons butter 1 1/2 lbs. carrots, peeled, halved, and cut into 2-inch lengths For the chicken: 6-7 chicken tenders, marinated for at least 4 hours (and up to 12 hours) in buttermilk Flour for dredging Coconut oil for frying For the Bechamel (a/k/a "white sauce"): 4 tablespoons coconut oil (I used the oil that remained in the skillet) 4 tablespoons flour 3 cups liquid (I used 2 cups half-and-half and 1 cup water; you might prefer all water, milk, white wine, or a combination -- add more liquid to achieve desired consistency of the sauce) Salt and pepper to taste Garlic powder and onion powder to taste