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.
When I first made these herbed chicken tenders and potato wedges for a weekend dinner my family scraped their plates clean asking for seconds before I could even sit down. It quickly became our go-to comfort meal that everyone requests time and again.
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 & Pans:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potatoes:
- In a large bowl toss potato wedges with olive oil oregano rosemary garlic powder paprika salt and black pepper until evenly coated. Arrange wedges in a single layer on a prepared baking sheet.
- Bake Potatoes:
- Bake potato wedges 35 minutes turning once halfway until golden and crisp.
- Bread Chicken:
- While potatoes bake 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 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 temp 74°C/165°F).
- Keep Warm:
- If preferred keep chicken warm in oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges garnished with fresh parsley and lemon wedges if desired.
Save We love making this recipe as a Saturday treat and it often brings our family together at the table no phones allowed just happy smiles and full bellies.
Allergen & Nutrition Info
This dish contains egg and possibly gluten if regular breadcrumbs are used. Use certified gluten-free breadcrumbs to accommodate allergies. Each serving has approximately 390 calories 15 g total fat 36 g carbohydrates and 29 g protein.
Serving Suggestions
Pair with your favorite dipping sauces such as honey mustard ranch or Greek yogurt dip for an extra burst of flavor. A simple green salad or roasted vegetables compliment this meal beautifully.
Make Ahead & Storage
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat bake in a preheated oven until heated through for the best texture.
Save Try this satisfying meal for a family dinner or to impress guests at your next gathering. Everyone will love the herby golden-crisp flavors.
Recipe Q&A
- → How do I achieve crispy potato wedges?
Coat the potato wedges evenly with olive oil and herbs, then bake at 220°C (425°F) turning once halfway to ensure crispness.
- → Can I make this gluten-free?
Yes, by using gluten-free breadcrumbs, you can maintain the texture without gluten.
- → What herbs are used on the chicken tenders?
Fresh parsley and thyme, combined with garlic powder, onion powder, paprika, salt, and pepper provide the herb coating.
- → How can I cook the chicken tenders without frying?
Bake breaded tenders on a lined tray at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.
- → What dips pair well with this dish?
Honey mustard, ranch, or Greek yogurt dips complement the flavors nicely.
- → Is this dish suitable for a quick meal?
Yes, with a total time of 55 minutes, it offers a balanced combination of ease and flavor.