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 herbed chicken tenders & potato wedges for a weekend family dinner, and everyone devoured their plates. The mix of fresh herbs and crispy potatoes always brings a little extra comfort to our 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
- Bake Potato Wedges:
- 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 until coated. Arrange in a single layer on the baking sheet and bake 35 minutes, turning once halfway.
- Prep and Coat Chicken:
- Whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper. Dip each chicken tender in egg, then coat in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3 (to 4) minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Chicken Warm:
- If preferred, keep cooked chicken warm in the oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save Nothing beats the laughter that fills our kitchen when my kids help toss the potatoes in herbs. Sharing a meal everyone enjoys makes dinnertime truly special.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and (if using regular breadcrumbs) gluten. To make gluten-free, use gluten-free breadcrumbs. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g
Save Serve with a dip of your choice for everyone to enjoy. This satisfying dish is perfect for busy weeknights or casual gatherings.
Recipe Guide
- → What herbs are used to flavor the chicken?
Fresh parsley and thyme are finely chopped and mixed with spices like garlic powder, paprika, and onion powder to coat the chicken tenders.
- → How are the potato wedges cooked to be crispy?
Potato wedges are tossed with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and pepper before baking at 220°C (425°F) for 35 minutes, turning once for even crispiness.
- → Can the chicken be baked instead of pan-fried?
Yes, for baking, place breaded chicken tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway through.
- → Are there gluten-free options for breadcrumbs?
Gluten-free breadcrumbs can be used as a substitute to keep the dish gluten-free without compromising texture or flavor.
- → What dips pair well with this dish?
Honey mustard, ranch, or Greek yogurt dips complement the herbed chicken and crispy potato wedges nicely.
- → How to ensure chicken is cooked properly?
Cook chicken tenders 3–4 minutes per side in a skillet until golden and reach an internal temperature of 74°C (165°F) for safe consumption.