# What You'll Need:
→ Chicken Preparation
01 - 1.3 lb chicken tenders
02 - 1 large egg
03 - 0.5 cup gluten-free or regular breadcrumbs
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 2 tablespoons olive oil (for cooking)
→ Potato Wedge Preparation
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 - 0.5 teaspoon garlic powder
17 - 0.5 teaspoon paprika
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Steps to Follow:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - In a large bowl, toss russet potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Spread the seasoned wedges in a single layer on a prepared baking sheet.
03 - Bake potato wedges for 35 minutes, turning once halfway through, until crisp and golden brown.
04 - In a shallow bowl, whisk egg. In another bowl, combine breadcrumbs with parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
05 - Dip each chicken tender into the egg, then coat thoroughly in the breadcrumb-herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Cook the breaded chicken tenders in batches, 3–4 minutes per side, until golden and an internal temperature of 165°F is reached.
07 - If needed, keep cooked tenders warm in the oven while completing all batches.
08 - Arrange herbed chicken tenders and potato wedges on plates. Garnish with chopped parsley and lemon wedges if desired.
