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.
The first time I made these herbed chicken tenders and potato wedges, my kitchen filled with savory aromas, and everyone was eager for dinner. It became an instant favorite because both kids and adults love the crispy textures and comforting flavors.
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 and Bake Potatoes:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper. 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 for 35 minutes, turning once halfway, until golden and crisp.
- Prepare Chicken:
- While potatoes bake, whisk the egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper. Dip each chicken tender in the egg, then coat it thoroughly in the breadcrumb-herb mixture.
- Cook Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F). If preferred, keep chicken warm in the oven while finishing all batches.
- To Serve:
- Serve the herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Save My family gathers around the table for this meal on busy weeknights and special weekends alike, and it always sparks smiles and requests for seconds.
Serving Ideas
Pair these chicken tenders and potato wedges with honey mustard, ranch, or Greek yogurt dip for a delicious finishing touch.
Variations
Try using panko breadcrumbs for extra crunch, or substitute sweet potatoes for a new flavor profile.
Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs.
Save This wholesome and crowd-pleasing dinner is easy enough for weeknights but special enough to serve guests.
Common Questions
- → How do I ensure the chicken stays juicy?
Coat the tenders with the herb breadcrumb mixture and cook over medium heat just until golden and cooked through to keep them moist.
- → Can I make the potato wedges crispier?
Use a high oven temperature and flip the wedges halfway through baking to achieve an even, crispy texture.
- → Are there alternatives to the herbs used?
Rosemary, thyme, and parsley provide a fragrant base, but you can substitute with herbs like basil or oregano depending on preference.
- → Is this dish suitable for gluten-free diets?
Yes, by choosing gluten-free breadcrumbs, the dish accommodates gluten-free needs without compromising texture.
- → What dipping sauces complement this meal?
Honey mustard, ranch, or Greek yogurt-based dips pair well, enhancing the savory herb flavors.
- → Can the chicken be baked instead of pan-fried?
Yes, bake breaded tenders at 220°C (425°F) for 15–18 minutes, flipping halfway for even cooking.