# Components:
→ Chicken
01 - 1.3 lb chicken tenders
02 - 1 large egg
03 - ½ 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 - ½ teaspoon onion powder
08 - ½ teaspoon paprika
09 - ½ teaspoon salt
10 - ¼ 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 - ½ teaspoon garlic powder
17 - ½ teaspoon paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss the potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange them in a single layer on one baking sheet.
03 - Bake the potato wedges for 35 minutes, turning once halfway through, until golden brown and crisp.
04 - While potatoes bake, whisk the egg in a shallow bowl. In another bowl, mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
05 - Dip each chicken tender in the egg, then coat thoroughly with the breadcrumb-herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Cook the chicken tenders in batches for 3 to 4 minutes per side, until golden brown and internal temperature reaches 165°F.
07 - Optionally, keep cooked chicken warm in the oven while cooking remaining batches.
08 - Serve the herbed chicken tenders alongside the hot potato wedges. Garnish with fresh parsley and lemon wedges if desired.
