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 when the kids wanted something comforting but I wanted a healthier option. The crisp potato wedges and fragrant chicken quickly became a staple at our dinner table.
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
- Prepare Potato Wedges:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and Bake:
- 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. Bake for 35 minutes, turning once halfway, until golden and crisp.
- Bread and Cook Chicken:
- 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. Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture. 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).
- Finish and Serve:
- If preferred, keep chicken warm in the oven while finishing all batches. Serve chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save My family loves to gather around and dip these chicken tenders and potato wedges in different sauces, sharing stories and laughter at the dinner table.
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). For gluten-free, always use gluten-free breadcrumbs and check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save This herbed chicken tenders and potato wedges recipe comes together in under an hour and brings smiles to every table. Don't forget to serve with your favorite dipping sauces for even more flavor.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Coat the chicken tenders evenly with the breadcrumb and herb mix, and avoid overcooking by frying 3-4 minutes per side until golden and cooked through.
- → What potatoes work best for crispy wedges?
Russet potatoes are ideal as their starch content yields a crispy exterior and fluffy interior when baked properly.
- → Can I bake the chicken instead of frying?
Yes, bake breaded tenders at 220°C (425°F) for 15-18 minutes, flipping halfway, to achieve a crispy crust without frying.
- → What herbs enhance the flavor in this dish?
Fresh parsley and thyme in the chicken coating, along with dried oregano and rosemary on the potato wedges, provide aromatic, savory notes.
- → Are there gluten-free options available?
Using gluten-free breadcrumbs makes this dish suitable for gluten-sensitive diets without compromising texture.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt-based dips complement the herbaceous chicken and crispy potatoes wonderfully.