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.
The first time I made these herbed chicken tenders with potato wedges, the kitchen filled with the scent of fresh herbs and crispy potatoes that everyone couldn&t wait to try. It&s always a hit on busy weeknights when we need something hearty and simple.
Ingredients
- Chicken: 600 g (1.3 lb) chicken tenders, 1 large egg, 60 g (1/2 cup) gluten-free or regular breadcrumbs, 1 tbsp fresh parsley (finely chopped), 1 tbsp fresh thyme (finely chopped), 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 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, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
- To Serve: Lemon wedges (optional), fresh parsley (chopped, optional)
Instructions
- Prepare the Oven:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season the Potatoes:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until coated. Arrange in a single layer on a baking sheet.
- Bake the Potatoes:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- Whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken Tenders:
- Dip chicken tenders in egg, then coat in breadcrumb-herb mixture until well covered.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3 to 4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm if Needed:
- If desired, keep chicken warm in the oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges. Garnish with fresh parsley and lemon wedges if you like.
Save Sharing these crispy potato wedges with herbed tenders has become a Saturday tradition with my kids, especially when everyone helps with breading the chicken.
Required Tools
Large bowls, chef's knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
This meal contains eggs and potential gluten (if regular breadcrumbs are used). To make it gluten-free, swap for gluten-free breadcrumbs and always check your labels for hidden allergens.
Nutritional Information
Per serving: Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save Serve this meal hot so the chicken stays juicy and the potatoes are crisp. Garnish with lemon wedges and fresh parsley for a perfect finishing touch.
Recipe FAQs
- → How can I make the chicken extra crispy?
Use panko breadcrumbs for a crunchier coating and ensure the skillet is hot before adding the tenders.
- → Can I bake the chicken instead of pan-frying?
Yes, bake the coated tenders at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.
- → What herbs enhance the flavor of the potato wedges?
Dried oregano and rosemary add savory, aromatic notes that complement the potatoes well.
- → Are there gluten-free options for this dish?
Substitute regular breadcrumbs with gluten-free ones to maintain texture without gluten.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt dips complement the herbs and add tangy flavors.