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.
This recipe quickly became a favorite at our dinner table because it combines simple ingredients with bold flavors and minimal cleanup.
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
- Preheat:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Prepare Potato Wedges:
- In a large bowl toss the potato wedges with olive oil oregano rosemary garlic powder paprika salt and black pepper until evenly coated. Arrange the wedges in a single layer on a prepared baking sheet.
- Bake Potato Wedges:
- Bake the potato wedges for 35 minutes turning once halfway until golden and crisp.
- Prepare Chicken Coating:
- While the potatoes bake whisk the egg in a shallow bowl. In another bowl combine breadcrumbs parsley thyme garlic powder onion powder paprika salt and pepper.
- Coat Chicken:
- Dip each chicken tender in the egg then coat thoroughly in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add the 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 the oven while finishing all batches.
- Serve:
- Serve the herbed chicken tenders with hot potato wedges garnished with fresh parsley and lemon wedges if desired.
Save My family enjoys gathering around the table for this meal especially because everyone can customize the seasoning and dips to their liking.
Notes
For extra crunch use panko breadcrumbs. Substitute sweet potatoes for a different flavor. Serve with honey mustard ranch or Greek yogurt dip. To bake chicken instead of frying place breaded tenders on a lined baking sheet spray with oil and bake at 220°C (425°F) for 15–18 minutes flipping halfway.
Required Tools
Large bowls Chefs knife Cutting board Baking sheets Parchment paper Large nonstick skillet Tongs
Nutritional Information
Calories 390 Total Fat 15 g Carbohydrates 36 g Protein 29 g
Save This simple yet flavorful meal is perfect for busy weeknights and impresses guests with its crispy tender chicken and seasoned potato wedges.
Recipe Questions & Answers
- → What herbs are used to flavor the chicken tenders?
Fresh parsley and thyme are combined with garlic powder, paprika, onion powder, salt, and pepper to create a fragrant herb coating.
- → How are the potato wedges seasoned?
The wedges are tossed with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and black pepper before baking to a crisp texture.
- → Can the chicken be baked instead of pan-fried?
Yes, breaded chicken tenders can be baked at 220°C (425°F) for 15–18 minutes, turning halfway to ensure even cooking.
- → Are there gluten-free options for this dish?
Using gluten-free breadcrumbs makes the coating suitable for gluten-free diets, maintaining the crisp texture and flavor.
- → What side garnishes complement the meal?
Fresh parsley and lemon wedges add brightness and a fresh finish, enhancing the overall flavor profile.