Save to Pinterest 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 has become a favorite in my family because it combines crispy textures with fresh herbs in a quick and easy preparation.
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.
Save to Pinterest Our family enjoys gathering around the table to share this easy and satisfying meal especially on busy weeknights.
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.
Save to Pinterest This dish brings comfort and flavor in every bite perfectly suited for any occasion.
Recipe FAQs
- → What herbs enhance the chicken flavor?
Fresh parsley and thyme combined with garlic powder, paprika, and onion powder create a fragrant and flavorful coating for the chicken.
- → How can I make the potato wedges crispier?
Toss the wedges evenly with olive oil and spices, bake on a parchment-lined sheet, and flip halfway through cooking to ensure even crispiness.
- → Is there a gluten-free option?
Yes, using gluten-free breadcrumbs keeps the coating gluten-free without compromising flavor.
- → Can the chicken be baked instead of pan-fried?
Absolutely. Arrange breaded tenders on a baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping midway.
- → What dips complement this meal?
Honey mustard, ranch, or Greek yogurt dips pair wonderfully, adding creamy texture and brightness.