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.
This recipe quickly became a favorite in my home because of its simple preparation and irresistible taste.
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:
- 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 it This meal always brings the family together around the table, sharing laughs and enjoying good food.
Required Tools
Large bowls, Chefs knife, Cutting board, Baking sheets, Parchment paper, Large nonstick skillet, Tongs
Allergen Information
Contains eggs and gluten unless gluten-free breadcrumbs are used. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g
Pin it This dish offers a perfect balance of herbaceous and satisfying textures that will keep everyone coming back for more.
Frequently Asked Questions
- → What herbs enhance the chicken tenders' flavor?
Fresh parsley and thyme combined with garlic and onion powders create a fragrant herb coating that enriches the chicken's taste.
- → How are the potato wedges made crispy?
Potato wedges are tossed in olive oil and dried herbs, then baked at 220°C (425°F) for 35 minutes, turning once to ensure a crisp, golden finish.
- → Can the chicken be baked instead of pan-fried?
Yes, place breaded tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.
- → Is this dish suitable for gluten-free diets?
Using gluten-free breadcrumbs makes the coating safe for gluten-free diets, but check all ingredients for allergen information.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt dips complement the savory chicken and crispy wedges nicely.
- → How do I ensure the chicken cooks evenly?
Cook tenders in batches over medium heat for 3–4 minutes per side until golden and cooked through, then keep warm in the oven while finishing remaining pieces.