Pin 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.
The first time I made this, my kitchen filled with the comforting aroma of herbs and roasted potatoes. Everyone gathered around, eager to grab a piece straight from the pan.
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
- Prep Oven and Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potato Wedges:
- In a large bowl, toss 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 Potatoes:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Bread the Chicken:
- While 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 Tenders:
- 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 chicken tenders in batches and cook 3 to 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 herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Pin Gathering around the table to dip crispy potato wedges and juicy tenders in our favorite sauces always brings out stories and laughter. It is a reliable recipe for family nights.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and gluten if regular breadcrumbs are used. Sub in gluten-free breadcrumbs for dietary needs and always check food labels.
Nutritional Information
Per serving: 390 calories, 15 g total fat, 36 g carbohydrates, 29 g protein.
Pin Enjoy these herbed chicken tenders and potato wedges hot for best flavor. A squeeze of lemon brings everything together to brighten the meal.
Recipe Q&A
- → How can I ensure the chicken tenders stay juicy?
Coating the chicken in an egg wash before the herb-breadcrumb mixture creates a seal that locks in moisture during cooking, keeping the tenders tender and juicy.
- → What is the best way to get crispy potato wedges?
Coating wedges evenly with olive oil and baking at a high temperature (220°C/425°F) while turning halfway helps achieve a crispy, golden exterior.
- → Can I substitute herbs in this dish?
Yes, fresh herbs like rosemary or basil can be swapped for parsley and thyme, adjusting amounts to your taste preferences for varied flavor profiles.
- → What cooking methods work best for the chicken tenders?
Pan-frying in olive oil until golden and cooked through offers a crispy crust, while baking on a lined sheet at 220°C for 15–18 minutes provides a lighter alternative.
- → Are there options for making this dish gluten-free?
Using gluten-free breadcrumbs instead of regular ones maintains texture and keeps the dish suitable for gluten-sensitive diets.