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 made these herbed chicken tenders on a weeknight when I wanted something tasty but easy. Watching my kids happily devour the crispy potatoes and chicken, I knew it would become a favorite 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
- Prep Oven and Pans:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season and Arrange Potatoes:
- Toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper. Arrange in a single layer on a baking sheet.
- Bake Potato Wedges:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken Coating:
- Whisk egg in a bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken:
- Dip each tender in egg, then coat in breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in nonstick skillet over medium heat. Cook chicken in batches 3 to 4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Chicken Warm:
- If desired, keep cooked chicken warm in the oven while finishing all batches.
- Serve:
- Serve chicken with hot potato wedges, garnished with parsley and lemon wedges if desired.
Pin We love making this together as a family–the kids help toss the potato wedges in herbs while I prepare the chicken. It becomes a fun and delicious dinner night for all of us.
Notes
For extra crunch, use panko breadcrumbs. Substitute sweet potatoes for regular potatoes if a different taste is desired. You may bake the chicken instead of frying for a lighter version.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Allergen Information
Contains egg and gluten (if using regular breadcrumbs). Make sure to use gluten-free breadcrumbs and verify labels if required.
Pin This simple dish guarantees a satisfying meal that's sure to please all ages. Add your favorite dip for an extra burst of flavor!
Recipe FAQ
- → How can I make it gluten-free?
Replace regular breadcrumbs with certified gluten-free breadcrumbs and always check labels for hidden sources of gluten.
- → What is the best way to ensure crispy potato wedges?
Spread wedges in a single layer, turn once halfway through baking, and use parchment paper for even crispiness.
- → Can the chicken be baked instead of fried?
Yes, bake breaded tenders at 220°C (425°F) for 15–18 minutes, flipping halfway, until golden and cooked through.
- → What dips pair well with this dish?
Try honey mustard, ranch, or Greek yogurt dip for added flavor alongside your chicken and potato wedges.
- → Can I use sweet potatoes instead of russet?
Absolutely! Substituting sweet potatoes provides unique flavor and extra nutrients for a tasty twist.
- → Which herbs work best for the chicken coating?
Fresh parsley, thyme, garlic powder, and paprika give the chicken a robust aromatic profile and balance the savory crust.