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 first made this recipe on a busy weeknight when my kids wanted something crunchy. The fragrant herbs and golden potato wedges came together so easily and became an instant hit at our dinner table.
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 & Baking 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 evenly coated. Arrange in a single layer on a baking sheet.
- Bake Wedges:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- Whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken Tenders:
- Dip each chicken tender in egg, then coat thoroughly in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches. Cook 3, 4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm (Optional):
- Keep cooked chicken warm in oven while finishing all batches if preferred.
- Serve:
- Enjoy herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save One evening we sat around sharing stories while waiting for the wedges to crisp and the scent of herbs filled our home. Everyone reached for seconds, laughing about whose chicken was the crunchiest.
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). Use gluten-free breadcrumbs for a gluten-free version and always check ingredient labels for allergens.
Nutritional Information
Each serving provides about 390 calories, 15 g total fat, 36 g carbohydrates, and 29 g protein.
Save This family favorite turns simple ingredients into a comforting dinner. Enjoy every crispy bite with your loved ones.
Recipe Questions
- → Can I substitute sweet potatoes for russet potatoes?
Yes, using sweet potatoes adds a natural sweetness and enhances nutrient variety. Prepare them the same as russet potatoes.
- → How do I make this gluten-free?
Use gluten-free breadcrumbs to coat the chicken tenders. Always check labels to ensure all ingredients are gluten-free.
- → What dips pair well with this meal?
Honey mustard, ranch dressing, or Greek yogurt dip complement the herbed chicken and potato wedges perfectly.
- → Can I bake the chicken instead of pan-frying?
Yes, breaded chicken tenders can be baked at 220°C (425°F) for 15–18 minutes, flipping halfway for even browning.
- → How do I keep the chicken tenders juicy?
Cook the chicken just until golden and done. Avoid overcooking to maintain a moist, tender texture.
- → What garnishes work best?
Freshly chopped parsley and lemon wedges provide a bright, fresh finish to the dish.