Save 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.
The very first time I made this dish my kids asked for seconds right away. There are never leftovers as everyone chooses their favorite dip and enjoys both the potato wedges and chicken tenders together.
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
- Prepare 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 Wedges:
- Bake the potato wedges for 35 minutes turning once halfway until golden and crisp.
- Prep Chicken:
- 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.
- Coat Chicken:
- 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).
- Warm Tenders:
- 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 Sharing this meal on busy weeknights always feels special as my family gathers around dipping chicken and potatoes in their favorite sauces.
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 Bright herbs and golden potatoes make every bite memorable and satisfying. Enjoy a comforting homemade meal made simple.
Recipe Questions & Answers
- → What herbs enhance the chicken tenders?
Fresh parsley and thyme, combined with garlic and paprika, create a fragrant and savory herb coating.
- → How are the potato wedges made crispy?
Potato wedges are tossed in olive oil and seasoned with oregano, rosemary, garlic powder, and paprika, then baked at high heat until golden and crisp.
- → Can the chicken be baked instead of pan-fried?
Yes, breaded chicken tenders can be baked at 220°C (425°F) for 15–18 minutes for a lighter cooking method.
- → Are there gluten-free options for the coating?
Using gluten-free breadcrumbs ensures the coating is gluten-free without compromising texture.
- → What dipping sauces pair well with this dish?
Honey mustard, ranch, or Greek yogurt dips complement the herbaceous flavors and add creamy contrast.