Save Juicy chicken tenders coated in fragrant herbs served with crispy goldenbrown potato wedges for a wholesome and flavorful meal the whole family will love
I made these herbed chicken tenders and potato wedges last week for dinner and everyone asked for seconds The simple blend of herbs adds so much flavor and the combo of crispy chicken and potatoes is an easy way to make the family happy
Ingredients
- Chicken: 600 g (1.3 lb) chicken tenders 1 large egg 60 g (12 cup) glutenfree or regular breadcrumbs 1 tbsp fresh parsley finely chopped 1 tbsp fresh thyme finely chopped 1 tsp garlic powder 12 tsp onion powder 12 tsp paprika 12 tsp salt 14 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 12 tsp garlic powder 12 tsp paprika 12 tsp salt 14 tsp black pepper
- To Serve: Lemon wedges (optional) Fresh parsley chopped (optional)
Instructions
- Prep & Preheat:
- Preheat the oven to 220°C (425°F) Line two baking sheets with parchment paper
- Season Potatoes:
- 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 Breading:
- 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 breadcrumbherb 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:
- 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 meal brought everyone to the table in a hurry The smell of roasted potatoes and herbed chicken is a special memory my kids still talk about
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
Notes
For extra crunch use panko breadcrumbs Substitute sweet potatoes for a different flavor Serve with honey mustard ranch or Greek yogurt dip To bake chicken instead of frying place breaded tenders on a lined baking sheet spray with oil and bake at 220°C (425°F) for 1518 minutes flipping halfway
Save This wholesome dish is perfect for weeknights and is sure to become a new family favorite Enjoy every crunchy bite together
Kitchen Guide
- → How do I ensure the chicken stays juicy?
Coat the chicken tenders evenly with the herb and breadcrumb mixture and cook over medium heat, flipping after 3-4 minutes per side. Avoid overcooking to retain juiciness.
- → Can I bake the chicken instead of frying?
Yes, place breaded tenders on a lined baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping once halfway for even cooking.
- → What can I use to make this dish gluten-free?
Use gluten-free breadcrumbs in place of regular ones and verify all seasoning blends are gluten-free to keep the dish suitable for gluten-sensitive diets.
- → How should I prepare the potato wedges for best crispiness?
Coat the potato wedges thoroughly with olive oil and dried herbs, then bake at 220°C (425°F) for 35 minutes, turning once halfway to achieve a golden, crisp texture.
- → Are there flavorful alternatives to potato wedges?
Sweet potatoes offer a tasty alternative, providing a different sweetness and texture that pairs well with the seasoned chicken tenders.