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.
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 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.
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.