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.
I first made these herbed chicken tenders & potato wedges on a rainy weekend, and they quickly became a favorite for their crunchy texture and aromatic flavors.
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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)
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Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Prepare Potato Wedges:
- 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 baking sheet.
- Bake Potato Wedges:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prep Chicken Coating:
- Whisk egg in a shallow bowl. Combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- Bread Chicken Tenders:
- Dip chicken tenders in egg, then coat thoroughly in breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in nonstick skillet over medium heat. Add chicken 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 chicken tenders with hot potato wedges, garnish with parsley and lemon wedges if desired.
Save This meal has become our go-to for Saturday nights, and my kids always ask for extra potato wedges on the side.
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Serving Suggestions
Pair with honey mustard, ranch, or Greek yogurt dip for added flavor.
Variations
Swap sweet potatoes for regular to bring a unique, slightly sweeter taste to the wedges.
Nutrition Information
Each serving provides 390 calories, 15 g total fat, 36 g carbohydrates, and 29 g protein.
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Enjoy the bold flavors and crispy textures of this meal, perfect for sharing with family and friends!
Recipe FAQ Section
- → Can I use sweet potatoes instead of russets?
Yes, sweet potatoes work wonderfully, adding a sweeter flavor and vibrant color to the dish.
- → Should I fry or bake the chicken tenders?
You can pan-fry for extra crispiness or bake to reduce oil—both methods yield juicy chicken pieces.
- → How do I keep chicken tenders moist?
Cook just until golden and no longer pink; avoid overcooking to keep them tender and juicy.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt-based dips complement both chicken and potato wedges nicely.
- → Is the dish gluten-free?
Use gluten-free breadcrumbs and always check all ingredient labels for gluten content to ensure it’s safe.
- → What oven temperature is best for potato wedges?
Bake them at 220°C (425°F) for optimal crispness and golden color.
- → Can leftovers be reheated and how?
Reheat in the oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.
