Save It 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 became an instant hit at our weekend family dinner. The kids love dipping the chicken tenders, and the potato wedges turn perfectly golden every time.
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 Potato Wedges:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper. 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 prepared baking sheet.
- Bake Potatoes:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- While potatoes bake, 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 breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large 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 the oven while finishing all batches.
- To Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save It This dinner is always requested at birthdays. Everyone gathers around the kitchen as the tenders sizzle, sharing stories and laughter while eagerly awaiting the meal.
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. To prepare gluten-free, select gluten-free breadcrumbs and check all labels.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save It Serve these chicken tenders and potato wedges hot for the best flavor. They are delicious with your favorite dipping sauces or a squeeze of fresh lemon.
Common Questions About Recipes
- → What herbs are best for the chicken coating?
Fresh parsley and thyme work well, offering a fragrant flavor that complements chicken perfectly.
- → How do I get crispy potato wedges?
Ensure wedges are evenly coated with oil and spread in a single layer for baking. Flip them halfway through roasting.
- → Can I use sweet potatoes instead?
Yes, sweet potatoes can be substituted for a different flavor and texture, following the same preparation steps.
- → What's a good dip to serve?
Honey mustard, ranch, or Greek yogurt dips pair excellently with herbed chicken tenders and potato wedges.
- → Can I bake the chicken instead of frying?
Baking is an option. Place coated tenders on a sheet, spray with oil, and bake at high heat, flipping halfway.
- → How to make this dish gluten-free?
Use gluten-free breadcrumbs. Always verify labels to avoid hidden gluten sources in ingredients.