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.
Whenever I make these herbed chicken tenders alongside crispy potato wedges, it instantly feels like a special family night without all the fuss. It’s become our go-to for easy, comforting dinners that both adults and picky eaters can agree on.
Ingredients
- Chicken tenders: 600 g (1.3 lb)
- Egg: 1 large
- Breadcrumbs: 60 g (1/2 cup), gluten-free or regular
- Fresh parsley: 1 tbsp, finely chopped
- Fresh thyme: 1 tbsp, finely chopped
- Garlic powder: 1 tsp (plus 1/2 tsp for potatoes)
- Onion powder: 1/2 tsp
- Paprika: 1/2 tsp (plus 1/2 tsp for potatoes)
- Salt: 1/2 tsp (plus 1/2 tsp for potatoes)
- Black pepper: 1/4 tsp (plus 1/4 tsp for potatoes)
- Olive oil: 2 tbsp (plus 2 tbsp for potatoes)
- Russet potatoes: 800 g (1.75 lb, about 4 medium), scrubbed and cut into wedges
- Dried oregano: 1 tsp
- Dried rosemary: 1 tsp
- Lemon wedges: (optional, to serve)
- Extra parsley: chopped, (optional, to serve)
Instructions
- Prep the oven and potatoes:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper. In a large bowl, toss potato wedges with 2 tbsp olive oil, oregano, rosemary, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.
- Bake potatoes:
- Bake wedges for 35 minutes, turning once halfway, until golden and crisp.
- Coat chicken:
- While potatoes bake, whisk egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, 1 tsp garlic powder, onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Dip each chicken tender in egg, then coat in breadcrumb-herb mixture.
- Cook chicken:
- Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Cook chicken in batches, 3 to 4 minutes per side, until golden and cooked through (74°C/165°F internal temp).
- Keep warm:
- If needed, keep chicken warm in the oven while finishing all batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with extra parsley and lemon wedges if desired.
Save These herbed chicken tenders and potato wedges have become a family favorite – they always disappear fast, and everyone gathers around the table without a complaint.
Serving Suggestions
Pair the crispy chicken and wedges with honey mustard, ranch, or Greek yogurt dip. Add a side salad or steamed green beans for extra color and balance.
Allergen & Nutrition Info
Contains eggs and (unless gluten-free breadcrumbs are used) gluten. Each serving: 390 calories, 15 g total fat, 36 g carbohydrates, 29 g protein. Always check product labels for hidden allergens.
Make-Ahead & Storage
Prepare potatoes and chicken ahead, then reheat on a baking sheet at 200°C (400°F) until hot. Store leftovers in the fridge for up to 3 days.
Save This easy meal is perfect for weeknights and guaranteed to bring everyone to the table with smiles!
Recipe Guide
- → How do I ensure the chicken stays juicy?
Coating the chicken tenders with seasoned breadcrumbs helps retain moisture. Cooking them over medium heat until golden ensures they remain tender and juicy inside.
- → Can I bake the chicken instead of frying?
Yes, place breaded tenders on a lined baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway for even crispness.
- → What can I use instead of russet potatoes?
Sweet potatoes are a great alternative and offer a slightly sweeter flavor that complements the herb seasoning well.
- → How do I make the potato wedges crispy?
Toss the wedges evenly with olive oil and herbs, then bake in a single layer at a high temperature, turning once halfway to promote crispiness on all sides.
- → Are there gluten-free options for the coating?
Using gluten-free breadcrumbs can easily make the dish suitable for gluten-sensitive diets without compromising texture or flavor.
- → What dips pair well with this dish?
Honey mustard, ranch dressing, or Greek yogurt-based dips provide a creamy and tangy contrast to the herbed chicken and potato wedges.