Save to Pinterest 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 made this herbed chicken tenders & potato wedges for a busy weeknight and was delighted by how easy and delicious every bite turned out. My kids love dipping the golden wedges into their favorite sauces.
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 Potato Wedges:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper. Toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper in a large bowl, then arrange in a single layer on a baking sheet.
- Bake Potatoes:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Bread Chicken:
- Whisk egg in a shallow bowl. Combine breadcrumbs with parsley, thyme, garlic powder, onion powder, paprika, salt, and black pepper in another bowl. Dip each chicken tender in the egg, then coat in breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a nonstick skillet over medium heat. Cook chicken tenders in batches for 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm:
- Optional: Keep chicken warm in the oven while finishing all batches.
- To Serve:
- Serve herbed chicken tenders with hot potato wedges. Garnish with fresh parsley and lemon wedges if desired.
Save to Pinterest This dish has become a staple in our home, and every time I serve it, the table fills with laughter as everyone competes for the last crispy wedge.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and gluten if using regular breadcrumbs. Easily adapted for a gluten-free diet using certified gluten-free breadcrumbs.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save to Pinterest Herbed chicken tenders and potato wedges are best enjoyed hot out of the oven with a simple dip. You'll love sharing this easy dinner with friends and family.
Recipe Questions & Answers
- → What herbs are best for seasoning the chicken tenders?
Fresh parsley and thyme blend perfectly with garlic and paprika to give the chicken a fragrant, savory flavor.
- → How can I ensure the potato wedges come out crispy?
Toss the wedges evenly in olive oil and seasonings before baking at a high temperature; turn them halfway for an even crisp.
- → Can I bake the chicken tenders instead of pan-frying?
Yes, place breaded tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping once halfway.
- → Are gluten-free breadcrumbs required?
To keep this dish gluten-free, substitute regular breadcrumbs with gluten-free alternatives without affecting flavor or texture.
- → What dips pair well with this herbed chicken and potato dish?
Honey mustard, ranch, or Greek yogurt dips complement the savory herbs nicely, adding extra flavor options.
- → Can I substitute sweet potatoes for russet potatoes?
Yes, using sweet potatoes offers a sweeter, slightly different flavor profile that pairs well with the herbs and spices.