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 remember making these herbed chicken tenders for family dinners, and they always disappeared fast thanks to the unbeatable combination of juicy chicken and golden wedges. Even picky eaters loved the herb-crusted tenders and crunchy potatoes.
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 Oven and Sheets:
- 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 coated. Arrange in a single layer on lined baking sheet.
- Bake Wedges:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Chicken Breading:
- While potatoes bake, whisk egg in shallow bowl. Combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- Bread Chicken:
- Dip each chicken tender in egg, then coat with breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in 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 parsley and lemon wedges if desired.
Save My kids insist these chicken tenders are better than any takeout and love helping coat the potatoes before they go in the oven. A cozy, hands-on meal brings everyone to the kitchen.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Allergen Information
Contains eggs. Contains gluten if regular breadcrumbs are used. Use gluten-free breadcrumbs to ensure the dish is gluten-free.
Nutritional Information
Per serving: Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g.
Save Serve these golden tenders and crispy potato wedges hot for the best texture. Leftovers keep well for quick lunches the next day.
Recipe Help & FAQs
- → What herbs are used to flavor the chicken tenders?
Fresh parsley and thyme, along with garlic powder, paprika, onion powder, salt, and pepper, create a fragrant herb coating for the chicken.
- → How are the potato wedges seasoned?
The potato wedges are tossed with olive oil, dried oregano, dried rosemary, garlic powder, paprika, salt, and black pepper before baking.
- → Can I make this dish gluten-free?
Yes, by using gluten-free breadcrumbs for coating the chicken tenders, the dish can be adapted to a gluten-free option.
- → What is the best cooking method for the chicken tenders?
The tenders can be pan-fried in olive oil until golden and cooked through, or baked in the oven for a lighter option.
- → Are there suggested dips to serve alongside?
Honey mustard, ranch, or Greek yogurt dips pair well with the herbed chicken and potato wedges.