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.
These chicken tenders and potato wedges quickly became a weeknight favorite at home. I love how simple the ingredients are, yet the flavors are always a hit with everyone at our table.
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 oven and pans:
- 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 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 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).
- Keep chicken 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 My children always ask for these potato wedges on game night and it feels great to serve something homemade that everyone enjoys together.
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 This herbed chicken tenders and potato wedges recipe is a mainstay that never fails to please. Enjoy every bite knowing it's made with fresh wholesome ingredients.
Recipe FAQ
- → Can I use regular breadcrumbs instead of gluten-free?
Yes, regular or gluten-free breadcrumbs work; choose based on dietary preference or needs.
- → How do I make the potato wedges extra crisp?
Bake the potatoes evenly spaced on parchment, turn halfway for uniform browning, and use fresh potato wedges.
- → Is pan-frying chicken necessary or can I bake?
Baking is a great alternative: spray breaded tenders lightly with oil and bake at 220°C (425°F) for 15–18 minutes, flipping once.
- → What sauces pair well with this dish?
Honey mustard, ranch, or Greek yogurt dip complement the seasoned chicken and potato wedges beautifully.
- → Are there ways to vary the flavor?
Swap regular potatoes for sweet potatoes or switch up herbs—experiment to suit your favorite tastes.