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.
The first time I made these herbed chicken tenders alongside golden potato wedges, my family couldn't get enough. The aroma of fresh herbs and sizzling potatoes wafting through the kitchen always brings everyone to the table in anticipation of a comforting homemade dinner.
Ingredients
- Chicken: 600 g (1.3 lb) chicken tenders, 1 large egg, 60 g (1/2 cup) gluten-free or regular breadcrumbs, 1 tbsp fresh parsley finely chopped, 1 tbsp fresh thyme finely chopped, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 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, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
- To Serve: Lemon wedges (optional), Fresh parsley chopped (optional)
Instructions
- Prep Oven & Baking Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potato Wedges:
- 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 Potatoes:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prep 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:
- 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 Warm (Optional):
- 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.
Save This recipe has become a weekend staple for us. Serving the meal family-style creates great conversation and happy memories around our dinner table.
Serving Suggestions
Pair with a simple green salad or steamed vegetables for a balanced meal. A side of honey mustard or ranch dip adds extra flavor kids love.
Ingredient Swaps
Swap sweet potatoes for regular potatoes, or use panko breadcrumbs for extra crunch. You may also try other fresh herbs such as basil or sage for different flavor profiles.
Health & Allergen Information
This meal is naturally gluten-free when made with gluten-free breadcrumbs and contains eggs. Always check ingredient labels if serving those with allergies.
Save Enjoy these herbed chicken tenders and potato wedges hot and crisp for the best flavor and texture. Make them once, and they'll surely become a weeknight favorite.
Cooking Guide
- → How can I ensure the chicken stays juicy?
Coat the chicken tenders evenly with the herb and breadcrumb mixture and avoid overcooking, aiming for an internal temperature of 74°C (165°F) to maintain juiciness.
- → What potatoes work best for wedges?
Russet potatoes are ideal due to their starchy texture, which crisps nicely on the outside while staying fluffy inside.
- → Can I bake the chicken instead of frying?
Yes, place the breaded tenders on a baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway to ensure even cooking.
- → How do the herbs affect the flavor profile?
Fresh parsley and thyme add brightness and earthiness, while garlic and paprika contribute warmth, creating a well-rounded herbaceous taste.
- → Are there gluten-free options for this meal?
Using gluten-free breadcrumbs allows this dish to be gluten-free without compromising on the crispy texture.