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.
I remember serving these herbed chicken tenders with potato wedges on a rainy weekend. The kids absolutely loved dipping the crispy wedges and the juicy chicken in their favorite sauces.
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 Oven & Wedges:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper. 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.
- Bread 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 the chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Chicken 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.
Pin This meal quickly became a family favorite, especially when everyone gets to add their own dip or a squeeze of lemon to the tenders and wedges.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Substitution Ideas
Try swapping sweet potatoes for russet potatoes or use panko instead of regular breadcrumbs for an ultra-crunchy coating.
Pin Add fresh parsley and a squeeze of lemon to brighten the flavors. Enjoy these herbed chicken tenders and potato wedges for a satisfying weeknight dinner that brings everyone together.
Recipe FAQ
- → How can I ensure chicken tenders stay juicy?
Marinating the chicken with herbs and coating them in breadcrumbs helps retain moisture while cooking. Avoid overcooking to keep tender juiciness.
- → What oil is best for cooking the chicken?
Olive oil works well for pan-frying chicken tenders as it provides flavor and facilitates even browning at medium heat.
- → Can I bake the chicken tenders instead of frying?
Yes, baking at 220°C (425°F) for about 15–18 minutes, flipping halfway, yields crispy results with less oil.
- → What type of potatoes are recommended for wedges?
Russet potatoes are ideal for wedges due to their starchy texture that crisps well in the oven.
- → How do herbs enhance the flavor of the dish?
Fresh parsley and thyme add bright, earthy notes to the chicken, while oregano and rosemary provide aromatic depth to the potato wedges.
- → Is this dish suitable for gluten-free diets?
By using gluten-free breadcrumbs, this dish can be safely enjoyed by those avoiding gluten.