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.
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
- 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.
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.
Save 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.