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.
I first made this for a busy weeknight dinner when everyone needed a comforting, home-cooked meal. The herbaceous coating on the chicken is a favorite at our table, and the crispy potato wedges always disappear fast.
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)
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Instructions
- Prep Oven & Sheets:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Coat 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 in single layer on a prepared baking sheet.
- Bake Potatoes:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- While 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 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 On weekends, my kids love helping with sprinkling herbs on the potato wedges. It has become a little tradition that fills the kitchen with laughter and anticipation.
Serving Suggestions
Pair with honey mustard, ranch, or Greek yogurt dip for extra zest. A crisp green salad or some steamed vegetables also make delicious sides with this meal.
Allergen & Dietary Info
This recipe contains eggs and possibly gluten if using standard breadcrumbs. Always double-check ingredient labels if you need to avoid allergens or make the meal gluten-free.
Nutrition Facts
Each serving has about 390 calories, 15 g total fat, 36 g carbohydrates, and 29 g protein. It's a hearty and nutritious option for a main course.
Save Try this meal for your next family dinner and enjoy a fresh, herby entrée that comes together simply. Your table will love it!
Kitchen Help
- → What herbs are used in the chicken coating?
Fresh parsley and thyme are finely chopped and mixed with garlic powder, paprika, onion powder, salt, and pepper for a fragrant coating.
- → Can I bake the chicken tenders instead of 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.
- → How are the potato wedges seasoned?
They are tossed in olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and black pepper before baking until golden and crisp.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free breadcrumbs, this dish can accommodate gluten-free needs without compromising flavor.
- → What dips pair well with this meal?
Honey mustard, ranch dressing, or Greek yogurt-based dips complement the herbs and add extra flavor.
