Pin it 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 family favorite for its perfect blend of herbs and crispy texture.
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 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 recipe often brings my family together around the dinner table, enjoying every crispy bite and fresh herb flavor.
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
Nutritional Information
Calories: 390 Total Fat: 15 g Carbohydrates: 36 g Protein: 29 g (per serving)
Pin it Enjoy this simple yet delicious recipe any day of the week for a comforting and healthy meal.
Recipe FAQs
- → How do I get crispy potato wedges?
Coat the potato wedges generously with olive oil and seasonings, arrange them in a single layer on baking sheets, and bake at high heat, turning halfway to ensure even crispness.
- → Can I bake the chicken instead of frying?
Yes, place the breaded chicken 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.
- → What herbs are used to season the chicken?
Fresh parsley and thyme are finely chopped and combined with garlic powder, onion powder, paprika, salt, and pepper to create a fragrant herb coating.
- → Are there gluten-free options for this dish?
Using gluten-free breadcrumbs allows this dish to be suitable for gluten-sensitive diets, ensuring all other ingredients remain naturally free of gluten.
- → What dips complement this dish well?
Honey mustard, ranch, or Greek yogurt dips enhance the flavors and add creamy textures that pair nicely with the herbs and spices.