Save Juicy chicken tenders coated in fragrant herbs served with crispy golden-brown potato wedges create a wholesome and flavorful meal the whole family will love.
My kids always ask for these herbed chicken tenders and potato wedges whenever we have a busy weeknight. The aroma from the herbs makes the whole kitchen inviting and the crispy potatoes are always a hit.
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 the oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season potatoes:
- In a large bowl toss the 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 a prepared baking sheet.
- Bake potato wedges:
- Bake the potato wedges for 35 minutes turning once halfway until golden and crisp.
- Prepare chicken coating:
- While the 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:
- Heat olive oil in a large nonstick skillet over medium heat. Add the chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Optional oven warming:
- If preferred keep chicken warm in the oven while finishing all batches.
- Serve:
- Serve the herbed chicken tenders with hot potato wedges garnished with fresh parsley and lemon wedges if desired.
Save Whenever my sister comes over on weekends we gather in the kitchen and everyone helps with breading and seasoning. It turns into a fun family tradition before dinner.
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
Per serving: Calories 390 Total Fat 15 g Carbohydrates 36 g Protein 29 g
Save Let kids help with breading the chicken for a fun hands-on experience. Enjoy leftovers by reheating in the oven for maximum crispness.
Recipe FAQ
- → What herbs are used for seasoning the chicken tenders?
Fresh parsley and thyme are finely chopped and mixed with garlic powder, onion powder, paprika, salt, and pepper to coat the chicken tenders.
- → How are the potato wedges seasoned?
The wedges are tossed with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and black pepper before baking to achieve a crisp and flavorful crust.
- → Can the chicken tenders be baked instead of pan-fried?
Yes, place breaded tenders on a baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.
- → Are gluten-free options available for this dish?
Using gluten-free breadcrumbs allows this dish to be friendly for gluten-sensitive diets without compromising flavor or texture.
- → What dipping sauces pair well with the chicken and potatoes?
Honey mustard, ranch, or Greek yogurt dips complement the herbed chicken and crispy potatoes with creamy, tangy flavors.
- → How long does the total cooking process take?
The entire process, including preparation and cooking, takes approximately 55 minutes.