# Components:
→ Chicken Preparation
01 - 1.3 lb chicken tenders
02 - 1 large egg
03 - 1/2 cup gluten-free or regular breadcrumbs
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, for cooking
→ Potato Wedges
12 - 1.75 lb russet potatoes (about 4 medium), scrubbed and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried rosemary
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Set oven to 425°F and line two baking sheets with parchment paper.
02 - Combine potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper in a large bowl. Toss thoroughly to coat, then spread evenly on a baking sheet.
03 - Bake potatoes for 35 minutes, turning once midway through, until crispy and golden brown.
04 - While potatoes cook, whisk egg in a shallow bowl. Mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper in a separate bowl.
05 - Dredge each chicken tender in egg, then press into breadcrumb mixture to coat evenly.
06 - Warm olive oil over medium heat in a large nonstick skillet. Add breaded tenders in batches. Cook each side for 3–4 minutes until golden and internal temperature reaches 165°F.
07 - Transfer cooked chicken to a warm oven if desired while finishing remaining batches.
08 - Plate herbed chicken tenders alongside hot potato wedges. Garnish with fresh parsley and lemon wedges if preferred.
