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 herbed chicken tenders and potato wedges, my kids asked for seconds and loved dipping the chicken in ranch. It's now a go-to meal for busy weeknights when I want something special but don't have much time.
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 & Sheets:
- Preheat 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 wedges in a single layer on a prepared baking sheet.
- Bake Potatoes:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- While potatoes bake, whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken:
- Dip each chicken tender in egg, then coat thoroughly in 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 chicken warm in oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save Whenever I make these, the whole family gathers around the table and enjoys picking up chicken tenders and wedges with their hands. It's always a meal filled with laughter and happy chatter.
Required Tools
Large bowls, chefs 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 to make gluten-free. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save This dish is sure to become a staple at your dinner table. Serve with your favorite dip for an even more satisfying meal.
Recipe FAQs
- → How do I get crispy potato wedges?
Coat potato wedges with olive oil and seasonings before baking at a high temperature (220°C/425°F) to achieve a crispy, golden texture.
- → Can I use regular breadcrumbs instead of gluten-free?
Yes, regular breadcrumbs work well, but for a gluten-free option, substitute with gluten-free breadcrumbs.
- → What herbs enhance the chicken tenders?
Fresh parsley and thyme combined with garlic and paprika create a fragrant, flavorful coating for the chicken.
- → Is frying the only cooking method for chicken tenders?
No, chicken tenders can also be baked at 220°C (425°F) for 15–18 minutes, turning halfway for even cooking.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt dips complement the herb-coated chicken and crispy wedges nicely.