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 when searching for a healthy twist on classic comfort food. The simple prep and bold flavor made it an instant favorite in our home.
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:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season 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.
- Bake:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Coat Chicken:
- While potatoes bake, whisk 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 in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm:
- If preferred, keep cooked chicken warm in the oven while finishing all batches.
- Finish & Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Pin it This recipe has become a weekend favorite when everyone gathers around the table, sharing stories while enjoying crispy potatoes and savory chicken.
Required Tools
Large bowls (for mixing), chef's knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and (if using regular breadcrumbs) gluten. Use gluten-free breadcrumbs for an allergen-friendly meal and always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Pin it Bring your family together with this crowd-pleasing meal. If you have leftovers, they reheat wonderfully for next-day lunches.
Frequently Asked Questions
- → What herbs are used to flavor the chicken tenders?
Fresh parsley and thyme finely chopped, combined with garlic and onion powder, paprika, salt, and pepper provide the flavorful coating.
- → How can I make the potato wedges extra crispy?
Coat the potato wedges evenly with olive oil and dry herbs, then bake at a high temperature (220°C/425°F) turning halfway to ensure crispness.
- → Can I bake the chicken instead of frying?
Yes, place coated chicken tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping once.
- → Are gluten-free breadcrumbs suitable for this dish?
Absolutely, using gluten-free breadcrumbs maintains the crunch and keeps the dish gluten-free if needed.
- → What dipping sauces complement the chicken and wedges?
Honey mustard, ranch, or Greek yogurt dips provide a creamy and flavorful accompaniment.