Save to Pinterest Juicy chicken tenders coated in fragrant herbs, served with crispy, golden-brown potato wedges for a wholesome and flavorful meal the whole family will love.
I first made this recipe for a busy weeknight, and it quickly became a go-to favorite because everyone loved both the chicken and potato wedges. The mix of fresh herbs makes the chicken extra flavorful, and I always enjoy serving it with a homemade dip.
Ingredients
- Chicken: 600 g (1.3 lb) chicken tenders, 1 large egg, 60 g (½ cup) gluten-free or regular breadcrumbs, 1 tbsp fresh parsley finely chopped, 1 tbsp fresh thyme finely chopped, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil (for cooking)
- Potato Wedges: 800 g (1.75 lb) russet potatoes (about 4 medium) scrubbed and cut into wedges, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried rosemary, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper
- To Serve: Lemon wedges (optional), fresh parsley chopped (optional)
Instructions
- Prep Oven and Baking Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potato Wedges:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange the wedges in a single layer on the prepared baking sheet.
- Bake Potato Wedges:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- While potatoes bake, whisk the egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken Tenders:
- Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture.
- Cook Chicken Tenders:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Chicken Warm (Optional):
- If preferred, keep chicken warm in the oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with parsley and lemon wedges if desired.
Save to Pinterest Whenever I make this, my kids rush to the table because they can dip crispy tenders and potato wedges into their favorite sauces. It always feels like a treat, even though it's so easy to prepare.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Allergen Information
Contains eggs and (if using regular breadcrumbs) gluten. To make gluten-free, use gluten-free breadcrumbs. Always check labels for hidden allergens.
Nutritional Information
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g (per serving).
Save to Pinterest This herbed chicken tenders and potato wedges recipe is perfect for weeknights and will please everyone at the table. Every bite is full of savory flavor and simple comfort.
Recipe FAQs
- → What herbs are used to flavor the chicken tenders?
Fresh parsley and thyme, along with garlic powder, onion powder, paprika, salt, and pepper, provide a fragrant, herbaceous coating.
- → How are the potato wedges prepared for crispiness?
The wedges are tossed in olive oil and dried herbs such as oregano and rosemary, then baked at high heat until golden and crisp.
- → Can I bake the chicken instead of pan-frying?
Yes, place breaded tenders on a lined baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway.
- → Is this dish suitable for gluten-free diets?
Using gluten-free breadcrumbs makes this meal gluten-free, but check labels to avoid hidden allergens.
- → What dips complement the dish best?
Honey mustard, ranch, or Greek yogurt-based dips enhance the savory flavors and add a creamy contrast.