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.
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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)
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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.
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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.
