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.
This dish is always a hit at home. The aroma of fresh herbs and crispy potatoes brings everyone to the kitchen, making it a go-to for weeknight dinners.
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 and baking sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and bake potatoes:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange in a single layer on a prepared baking sheet and bake for 35 minutes, turning once halfway, until golden and crisp.
- Prepare chicken coating:
- While 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 the chicken:
- Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture.
- Cook the 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).
- Keep chicken warm:
- If preferred, keep chicken warm in the oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save This meal always brings everyone together at dinner, kids love dipping the chicken and potato wedges into their favorite sauces for a fun and tasty experience.
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 instead of russet potatoes for a different flavor. 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
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g (per serving).
Save Enjoy every crispy bite and savor the comforting flavors. This herbed chicken tenders and potato wedges recipe will become a staple at your table.
Kitchen Guide
- → How do I make the chicken tenders extra crispy?
Coat the chicken thoroughly with panko breadcrumbs and cook in hot olive oil until golden. Baking with a light spray of oil also helps achieve crispiness.
- → Can I use sweet potatoes instead of russets?
Yes, sweet potatoes provide a different flavor and natural sweetness, roasting well with the same herbs and spices.
- → What herbs are best for seasoning the chicken?
Fresh parsley and thyme complement the chicken beautifully, offering a fragrant and savory herbal profile.
- → Is this dish suitable for gluten-free diets?
Using gluten-free breadcrumbs makes the chicken tenders suitable for gluten-free diets. Always verify ingredient labels to ensure safety.
- → What’s the best way to cook the potato wedges?
Bake the potato wedges at 220°C (425°F) for 35 minutes, turning halfway for even crispiness and a golden finish.
- → Can I prepare this dish ahead of time?
You can coat the chicken and season the potatoes in advance, then cook both just before serving to maintain freshness and texture.