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.
I first made this meal on a weeknight when I wanted something satisfying but not too complicated. The combination of crunchy potato wedges and juicy chicken always disappears quickly around our table.
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 Oven & 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 the wedges on a baking sheet.
- Bake Potato Wedges:
- Bake for 35 minutes, turning once halfway, until golden and crisp.
- Prep Chicken Coating:
- Whisk the egg in a bowl. In another bowl, mix breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
- Bread Chicken:
- Dip each chicken tender in egg, then coat in the 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 preferred, keep cooked chicken warm in oven while finishing batches.
- Serve:
- Plate herbed chicken tenders with hot potato wedges. Garnish with parsley and lemon wedges if desired.
Save to Pinterest Every time I serve this, my family gathers around the table eagerly. My kids love dipping the potato wedges and chicken into their favorite sauces, making it a fun and interactive dinner.
Variations
Try substituting sweet potatoes for russet potatoes for a twist, or swap in other herbs like basil or oregano for a different flavor profile. For a spicy kick, add a pinch of chili powder to the breadcrumb mixture.
Serving Suggestions
Serve the chicken and wedges with honey mustard, ranch, or Greek yogurt dip for extra taste. A fresh salad or steamed vegetables make a great accompaniment to this comforting dish.
Nutritional Information
Each serving contains about 390 calories, 15 g total fat, 36 g carbohydrates, and 29 g protein, making this a balanced and satisfying meal option.
Save to Pinterest This herbed chicken tenders and potato wedges recipe is sure to become a weeknight staple. Enjoy a meal that brings everyone together around the table.
Common Recipe Questions
- → How can I ensure tender chicken strips?
Use fresh chicken tenders and avoid overcooking. Cooking just until golden keeps the meat succulent.
- → What herbs work best for flavor?
Fresh parsley, thyme, oregano, and rosemary impart aromatic complexity to both chicken and potatoes.
- → Can I make the potato wedges crispier?
Spread wedges in a single layer and turn halfway through baking for maximum crispiness and even browning.
- → Can this dish be gluten-free?
Simply substitute gluten-free breadcrumbs for traditional ones to make it suitable for gluten-free diets.
- → What are some tasty dipping sauces?
Honey mustard, ranch, and Greek yogurt dips pair beautifully with both chicken tenders and potato wedges.
- → Is it possible to bake instead of fry?
Arrange breaded chicken on a lined tray, spray lightly with oil, and bake for 15–18 minutes, turning once.