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.
Ever since I started making these herbed chicken tenders and potato wedges, they have become a weeknight staple at our table. Kids and adults alike ask for seconds, and the aroma from the kitchen always brings everyone together fast.
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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)
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Instructions
- Prep Potato Wedges:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper. In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper. Arrange in a single layer on a baking sheet.
- Bake Potatoes:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Breading:
- While potatoes bake, whisk the egg in a shallow bowl. Combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- Bread Chicken:
- Dip each chicken tender in egg, then coat in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium. Add chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm:
- Keep cooked chicken warm in the oven while finishing remaining batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save We often make a double batch so there are leftovers for school lunches the next day. Watching everyone dip their crispy wedges into different sauces is always a highlight at family meals.
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Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Notes
For extra crunch, use panko breadcrumbs. Substitute sweet potatoes for a twist. Serve with honey mustard, ranch, or Greek yogurt dip. To bake chicken instead of frying, place breaded tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway.
Nutritional Information
Per serving: Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g.
Save 
This herb-coated chicken and crispy potato wedges are so satisfying and simple. Enjoy with your favorite dip and fresh lemon for a bright finish.
Recipe FAQ
- → What herbs are used to season the chicken?
Fresh parsley and thyme combined with garlic powder, onion powder, paprika, salt, and black pepper create a fragrant herb blend for the chicken.
- → How are the potato wedges prepared for baking?
Potatoes are cut into wedges, tossed with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and black pepper, then arranged on a baking sheet before baking until crispy.
- → Can this dish be made gluten-free?
Yes, using gluten-free breadcrumbs ensures the chicken coating remains gluten-free, while maintaining flavor and texture.
- → Is pan-frying the only cooking method for the chicken?
No, the herb-coated chicken tenders can also be baked at 425°F (220°C) for 15–18 minutes, flipping halfway for even cooking.
- → What dipping options complement this dish?
Honey mustard, ranch dressing, or Greek yogurt dips enhance the flavors and add creamy textures to the meal.
