Save Pin 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 with potato wedges on a weeknight when my schedule was packed. The simple preparation and bold flavors made it an instant favorite for everyone at the 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 Oven & Baking Sheets:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potatoes:
- Toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper. Spread in a single layer on one baking sheet.
- Bake Potatoes:
- Bake wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prep Chicken Breading:
- Whisk egg in a bowl. Mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- Bread Chicken Tenders:
- Dip each chicken tender in egg, then in breadcrumb herb mixture, coating thoroughly.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Cook tenders in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 74°C/165°F).
- Finish & Keep Warm:
- Keep cooked chicken warm in oven if needed while finishing batches.
- Serve:
- Serve chicken tenders with hot potato wedges, garnished with parsley and lemon wedges if desired.
Save Pin My kids love dipping the crispy chicken tenders and wedges in their favorite sauces. It always becomes a lively dinner, especially with extra fresh parsley sprinkled on top.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and gluten if regular breadcrumbs are used. Sub gluten-free breadcrumbs for gluten-free diets and check labels for allergen info.
Nutritional Information
Per serving: Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g.
Save Pin This herbed chicken tender meal is perfect for a weeknight dinner or easy family gathering. The leftovers taste great the next day in wraps or salads.
Recipe FAQs
- → How do I achieve crispy potato wedges?
Toss the potatoes evenly with olive oil and dried herbs, then bake at a high temperature, turning halfway to ensure even crispiness.
- → Can I bake the chicken tenders instead of frying?
Yes, place the breaded tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping once midway.
- → What herbs are best for the chicken coating?
Fresh parsley and thyme combined with garlic powder, onion powder, paprika, salt, and pepper create a fragrant and well-rounded herb mixture.
- → Is this dish gluten-free?
It can be made gluten-free by using gluten-free breadcrumbs and ensuring other ingredients contain no gluten.
- → What dips pair well with this meal?
Honey mustard, ranch, and Greek yogurt dips complement the herb-coated chicken and crispy potatoes nicely.