# What You'll Need:
→ Chicken
01 - 1.3 lb chicken tenders
02 - 1 large egg
03 - 1/2 cup breadcrumbs, gluten-free or regular
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, for cooking
→ Potato Wedges
12 - 1.75 lb russet potatoes, scrubbed and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried rosemary
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ To Serve
20 - Lemon wedges, optional
21 - Fresh parsley, chopped, optional
# Directions:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper. Coat evenly.
03 - Arrange potatoes in a single layer on a baking sheet and bake for 35 minutes, turning once halfway through, until golden and crispy.
04 - Whisk egg in a shallow bowl. In a separate bowl, mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
05 - Dip each chicken tender in the egg, then coat thoroughly with the bread crumb herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches for 3–4 minutes on each side until golden and cooked through (internal temperature should reach 165°F).
07 - If needed, keep cooked chicken tenders warm in the oven while finishing remaining batches.
08 - Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges as desired.
