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 herbed chicken tenders and potato wedges when my nephews visited. Everyone loved dipping the crispy chicken into yogurt sauce and the potato wedges disappeared before I sat down.
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
- Prep & Potato Wedges:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper. In a large bowl toss 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 Potatoes:
- Bake potato wedges for 35 minutes turning once halfway until golden and crisp.
- Chicken Prep:
- Whisk egg in a shallow bowl. In another bowl combine breadcrumbs parsley thyme garlic powder onion powder paprika salt and pepper.
- Bread & Fry Chicken:
- Dip each chicken tender in egg then coat in breadcrumb-herb mixture. Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Serve:
- If preferred keep chicken warm in oven while finishing batches. Serve chicken tenders with hot potato wedges garnished with parsley and lemon wedges if desired.
Save This has become a family favorite especially when everyone helps with breading and tossing the potatoes. Kids love getting involved and watching the golden wedges crisp up.
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 and always check labels.
Nutritional Information (per serving)
Calories: 390 Total Fat: 15 g Carbohydrates: 36 g Protein: 29 g
Save Try serving with ranch or Greek yogurt dip for added freshness. Enjoy hot straight out of the oven for best texture and taste.
Recipe FAQ Section
- → What herbs are best for coating chicken tenders?
Fresh parsley and thyme create a fragrant blend that complements the chicken’s natural flavor well.
- → How do you achieve crispy potato wedges?
Tossing potatoes with olive oil and a mix of oregano, rosemary, and paprika, then baking at high temperature, ensures a crispy outside and tender inside.
- → Can the chicken be baked instead of pan-fried?
Yes, baking at 220°C (425°F) for 15–18 minutes yields a golden crust while keeping the chicken juicy.
- → What alternatives exist for breadcrumbs?
Panko breadcrumbs provide extra crunch, and gluten-free options are available for dietary preferences.
- → What dips pair well with herbed chicken tenders?
Honey mustard, ranch, and Greek yogurt dips enhance the flavor profile and add a creamy texture contrast.
- → How do seasoning choices impact the final dish?
Seasonings like garlic powder, paprika, and black pepper bring depth and warmth to both the chicken and potato components.