Pin 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 served this delicious herbed chicken tenders and potato wedges to my family and they couldn't get enough!
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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Prepare 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.
- Coat Chicken Tenders:
- 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 the chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep 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.
Pin 
My family always gathers around the table enjoying this meal, making lasting memories.
Notes
For extra crunch use panko breadcrumbs. Substitute sweet potatoes for a different flavor. Serve with honey mustard ranch or Greek yogurt dip. To bake chicken instead of frying place breaded tenders on a lined baking sheet spray with oil and bake at 220°C (425°F) for 15–18 minutes flipping halfway.
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.
Pin This recipe brings together comfort and flavor in every bite.
Recipe Questions & Answers
- → What herbs are used to season the chicken tenders?
The chicken tenders are coated with fresh parsley, thyme, garlic powder, onion powder, paprika, salt, and black pepper for a fragrant and savory flavor.
- → How are the potato wedges prepared for crispiness?
Potato wedges are tossed with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and black pepper, then baked at high heat until golden and crisp.
- → Can the chicken be baked instead of fried?
Yes, breaded chicken tenders can be baked at 220°C (425°F) for 15-18 minutes, flipping halfway to achieve a crispy texture without frying.
- → Are there gluten-free options available?
Using gluten-free breadcrumbs makes this dish suitable for gluten-free diets. Always check labels to ensure ingredients are safe.
- → What dips complement the chicken tenders and potato wedges?
Honey mustard, ranch, or Greek yogurt-based dips pair well, enhancing the flavors without overpowering the herbs and spices.
- → What is the estimated total cooking time for this dish?
The total cooking time is approximately 55 minutes, including 20 minutes of preparation and 35 minutes of baking.