Pin 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.
One evening, I prepared this herbed chicken and potato recipe for my family. They loved how the crispy potato wedges complemented the juicy, herby chicken tenders, and it quickly became a weeknight favorite.
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
- Prepare the Oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season Potatoes:
- 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 
Sharing this at our family dinner table always brightens the evening. The kids happily ask for seconds of both the crispy wedges and the herby chicken.
Required Tools
Large bowls, Chefs knife, Cutting board, Baking sheets, Parchment paper, Large nonstick skillet, Tongs
Notes
For extra crunch use panko breadcrumbs. Substitute sweet potatoes for a different flavor. Serve with honey mustard ranch or Greek yogurt dip. To bake chicken instead of frying place breaded tenders on a lined baking sheet spray with oil and bake at 220°C (425°F) for 15–18 minutes flipping halfway.
Nutritional Information
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g (per serving)
Pin This herbed chicken tenders and potato wedges dish delivers family-pleasing flavor in every bite. Enjoy it as a satisfying weeknight meal that never disappoints.
Recipe Questions & Answers
- → How can I keep the chicken tenders juicy?
Coating the chicken in egg and breadcrumbs locks in moisture during cooking, keeping the tenders tender and juicy.
- → What herbs enhance the flavor of the potato wedges?
Dried oregano and rosemary add a fragrant, earthy aroma that complements the crispy potato wedges perfectly.
- → Can I bake the chicken instead of pan-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.
- → Are there gluten-free options available?
Using gluten-free breadcrumbs ensures the dish remains gluten-free while maintaining its crispy texture.
- → What dips pair well with this meal?
Honey mustard, ranch, or Greek yogurt dips complement the herbed chicken and crispy wedges nicely.