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.
I first made these herbed chicken tenders and potato wedges on a busy weeknight and was amazed at how quickly everything came together. The aroma of fresh herbs made our kitchen smell wonderful and my kids loved dipping the chicken into their favorite sauces.
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 Oven and Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and Arrange Potatoes:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until coated. Arrange the wedges on one baking sheet.
- Bake Wedges:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Breaded Chicken:
- Whisk 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 egg, then coat in the breadcrumb mixture.
- Cook Chicken:
- Heat olive oil in a skillet over medium heat. Add the chicken tenders in batches, cooking 3 to 4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm:
- If needed, keep chicken warm in the oven while finishing batches.
- Serve:
- Serve chicken tenders with potato wedges. Garnish with parsley and lemon wedges if desired.
Save My husband often requests this meal for Sunday dinner because it feels both special and comforting. It's become our go-to recipe for gatherings when we want a crowd-pleaser everyone enjoys.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and gluten (if using regular breadcrumbs). To make gluten-free, ensure you use gluten-free breadcrumbs and check ingredient labels for any hidden allergens.
Nutritional Information
Calories per serving: 390. Total fat: 15 g. Carbohydrates: 36 g. Protein: 29 g.
Save This meal is perfect for easy entertaining or a comforting weeknight dinner. Serve with a lemon wedge for an extra pop of freshness.
Recipe Guide
- → What herbs enhance the chicken tenders?
Fresh parsley and thyme, combined with garlic powder, onion powder, paprika, salt, and pepper, create a fragrant and flavorful coating for the chicken.
- → How are the potato wedges seasoned?
They are tossed with olive oil and a blend of dried oregano, rosemary, garlic powder, paprika, salt, and black pepper before baking to crispiness.
- → Can the chicken be baked instead of fried?
Yes, placing breaded tenders on a parchment-lined baking sheet and baking at 220°C (425°F) for 15–18 minutes delivers a crispy, golden finish.
- → What dipping options complement this dish?
Honey mustard, ranch dressing, or Greek yogurt dips pair well with the savory chicken and potato flavors.
- → Is this dish suitable for gluten-free diets?
Using gluten-free breadcrumbs keeps the chicken tender coating gluten-free, while also maintaining texture and flavor.