Pin it 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.
This recipe has become a family favorite because of the perfect balance between juicy chicken and crispy potato wedges, making every bite satisfying.
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
- Step 1:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Step 2:
- 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.
- Step 3:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Step 4:
- 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.
- Step 5:
- Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture.
- Step 6:
- 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).
- Step 7:
- If preferred, keep chicken warm in the oven while finishing all batches.
- Step 8:
- Serve the herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Pin it This meal always brings us together, making weekend dinners extra special with smiles all around the table.
Notes
Serve with honey mustard, ranch, or Greek yogurt dip for extra flavor. 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.
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.
Pin it Enjoy this delicious and simple meal any day of the week for a comforting homemade dinner.
Recipe Questions & Answers
- → What herbs are used to flavor the chicken tenders?
Fresh parsley and thyme combined with garlic powder, onion powder, paprika, salt, and black pepper create a fragrant herb coating for the chicken.
- → How are the potato wedges seasoned?
The potato wedges are tossed in olive oil and seasoned with dried oregano, rosemary, garlic powder, paprika, salt, and black pepper for a crispy and flavorful finish.
- → Can I bake the chicken tenders instead of frying?
Yes, place the coated tenders on a baking sheet, spray with oil, and bake at 220°C (425°F) for 15-18 minutes, flipping halfway through.
- → Are gluten-free options available for this dish?
Using gluten-free breadcrumbs allows this dish to accommodate gluten-free dietary needs without compromising flavor.
- → What dipping sauces pair well with this meal?
Honey mustard, ranch, or Greek yogurt dips complement the herbed chicken tenders and potato wedges nicely.