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 and potato wedges everyone at the table raved about the crispy coating and tender juicy chicken. The wedges always bake up perfectly golden—it quickly became our go-to meal for busy weeknights.
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 the oven and baking sheets
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and arrange 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 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 the chicken tenders
- Dip each chicken tender in the egg then coat thoroughly in the breadcrumb-herb mixture.
- Cook chicken tenders
- 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).
- Hold chicken if needed
- 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 puts smiles on faces—even picky eaters ask for seconds. It is perfect for sharing during relaxed family dinners when everyone is hungry and conversation flows.
Required Tools
Large bowls chefs knife cutting board baking sheets parchment paper large nonstick skillet tongs
Allergen Information
Contains eggs and (if using regular breadcrumbs) gluten. To make gluten-free use gluten-free breadcrumbs. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 390 Total Fat: 15 g Carbohydrates: 36 g Protein: 29 g
Save These savory chicken tenders and wedges are even better with your favorite dipping sauce. Enjoy every bite while the potatoes are hot and crisp.
Recipe FAQ
- → How can I make the chicken tenders extra crispy?
Use panko breadcrumbs and ensure the chicken is thoroughly coated. Frying in hot oil and not overcrowding the pan helps maintain crispiness.
- → Can I bake the chicken tenders instead of frying?
Yes, bake the breaded tenders on a lined sheet at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.
- → What seasoning enhances the potato wedges best?
A combination of dried oregano, rosemary, garlic powder, paprika, salt, and black pepper brings out a rich, savory flavor in the wedges.
- → Are there gluten-free options for this dish?
Absolutely, substitute regular breadcrumbs with gluten-free ones to keep the coating safe for gluten-sensitive diets.
- → What dips complement the chicken and potatoes?
Honey mustard, ranch dressing, or a tangy Greek yogurt dip pair excellently with the herbed chicken and crispy wedges.