Pin It 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 on a busy weeknight and was amazed at how quickly they disappeared. Everyone loved the simple, fresh flavors and the crispy texture of the potatoes.
Ingredients
- Chicken Tenders: 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 Oven and Potatoes:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper. In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper. Arrange wedges in a single layer on a baking sheet.
- Bake Potato Wedges:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Coat Chicken Tenders:
- While potatoes bake, whisk egg in a shallow bowl. In another bowl, mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper. Dip each chicken tender in egg, then coat thoroughly with breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add the tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm if Needed:
- If preferred, keep chicken warm in the oven while finishing all batches.
- Serve:
- Enjoy herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Pin It This meal quickly became a favorite at our weekly family dinners, especially with dipping sauces on the side and a sprinkle of fresh herbs.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Nutritional Information
Per serving: Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g
Notes and Variations
Try substituting sweet potatoes for the wedges or use panko breadcrumbs for extra crunch. Serve with honey mustard, ranch, or Greek yogurt dip for added flavor. Bake chicken tenders instead of frying for a lighter option.
Pin It Enjoy these herbed chicken tenders and potato wedges for a full family meal any day of the week. Leftovers also reheat wonderfully for lunch the next day.
Recipe Questions & Answers
- → How can I ensure the chicken stays juicy?
Coat the chicken tenders evenly with the herb and breadcrumb mixture and avoid overcooking by frying for 3–4 minutes per side until golden with an internal temperature of 74°C (165°F).
- → Can I substitute sweet potatoes for the russet potatoes?
Yes, sweet potatoes add a different flavor and work well when cut into wedges and seasoned with the same herbs and spices before baking.
- → What herbs complement the chicken and potatoes?
Fresh parsley and thyme enhance the chicken's flavor, while dried oregano and rosemary add aromatic notes to the potato wedges.
- → Is it possible to bake the chicken instead of frying?
Absolutely. Arrange breaded tenders on a lined baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway for an even golden finish.
- → What dips pair well with this dish?
Honey mustard, ranch, or Greek yogurt-based dips complement the herb flavors and add a creamy contrast.
- → Are gluten-free breadcrumbs suitable for this dish?
Yes, using gluten-free breadcrumbs maintains the texture and flavor while accommodating dietary needs.