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 this recipe, my kids couldn&t get enough of the crispy potato wedges and the flavorful chicken tenders. It&s now a staple for busy weeknights in our home.
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 Baking Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and Arrange Potatoes:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange wedges in a single layer on a prepared baking sheet.
- Bake Potatoes:
- Bake potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Breading:
- While potatoes bake, whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread the Chicken:
- Dip each chicken tender in the egg, then coat thoroughly in breadcrumb-herb mixture.
- Cook the Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3 to 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 herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save This dish brings back memories of weekend dinners with everyone gathered around the table, eager for seconds. It&s a meal that makes even simple family nights feel special.
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. For gluten-free, use gluten-free breadcrumbs and always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save Serve this meal hot, with your favorite dipping sauce for an easy weeknight dinner everyone enjoys.
Recipe FAQ
- → How can I ensure the chicken stays juicy?
Coat the chicken tenders evenly in the egg and herb-breadcrumb mixture and avoid overcooking. Cook 3-4 minutes per side until golden and reach an internal temperature of 74°C (165°F).
- → What’s the best way to make crispy potato wedges?
Coat the wedges thoroughly in olive oil and dried herbs, then bake at 220°C (425°F) turning halfway, until golden and crisp around 35 minutes.
- → Can I bake the chicken instead of pan-frying?
Yes, place breaded tenders on a lined baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15-18 minutes, flipping halfway for even cooking.
- → Are gluten-free breadcrumbs suitable for this dish?
Absolutely, gluten-free breadcrumbs work well and help keep the coating crispy while accommodating dietary needs.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt-based dips complement the herb-coated chicken and crispy wedges perfectly.