Save It Juicy chicken tenders coated in fragrant herbs, served with crispy golden-brown potato wedges for a wholesome meal the whole family will love.
I first made this herbed chicken tenders and potato wedges for a weeknight dinner when my kids asked for something crunchy but healthier. Everyone loved how the fresh herbs lifted the chicken and the potato wedges were golden and crisp.
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
- Prepare Oven and Sheets:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potatoes:
- In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange wedges in a single layer on a baking sheet.
- Bake Wedges:
- Bake potato wedges for 35 minutes turning once halfway until golden and crisp.
- Bread Chicken:
- While potatoes bake whisk egg in a shallow bowl. In another bowl combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper. Dip each tender in egg then coat thoroughly with breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches 3 to 4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep Warm if Needed:
- If preferred keep chicken warm in oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges garnished with fresh parsley and lemon wedges if desired.
Save It Sundays at home always bring out requests for crispy potato wedges and savory chicken. It is heartwarming watching everyone dip wedges into their favorite sauces and grab chicken with smiles around the table.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Allergen Information
Contains eggs and gluten if regular breadcrumbs are used. To make it gluten-free use gluten-free breadcrumbs and check all labels carefully for allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g
Save It This meal is perfect for busy families who want bold flavor and happy smiles. Simple steps and hearty ingredients mean everyone leaves the table satisfied.
Recipe FAQs
- → How do I make potato wedges extra crispy?
Spread wedges in a single layer and turn once halfway through baking. Use parchment paper for crunchier edges.
- → Can I bake the chicken tenders instead of frying?
Yes. Place coated tenders on a lined sheet, spray lightly with oil, and bake at high heat, flipping halfway.
- → What dips pair well with this dish?
Honey mustard, ranch, or Greek yogurt dips complement the herby and savory elements beautifully.
- → Can I use sweet potatoes instead?
Absolutely. Sweet potatoes offer a unique, slightly sweeter flavor that works well with the herb blend.
- → How do I make this gluten-free?
Substitute regular breadcrumbs with gluten-free alternatives and always verify labels for hidden gluten sources.
- → What herbs are best for the chicken?
Fresh parsley and thyme deliver vibrant flavor, but you can substitute with oregano or basil if preferred.