# Components:
→ Chicken
01 - 1.3 pounds chicken tenders
02 - 1 large egg
03 - ½ 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 - ½ teaspoon onion powder
08 - ½ teaspoon paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons olive oil for cooking
→ Potato Wedges
12 - 1.75 pounds russet potatoes (about 4 medium), scrubbed and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried rosemary
16 - ½ teaspoon garlic powder
17 - ½ teaspoon paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Set the oven to 425°F and line two baking sheets with parchment paper.
02 - In a large bowl, toss the potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Spread in a single layer on one of the prepared baking sheets.
03 - Bake for 35 minutes, flipping once halfway through, until wedges are golden and crisp.
04 - Whisk the egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and black pepper.
05 - Dip each chicken tender into the egg, then thoroughly coat with the breadcrumb-herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Optionally, keep cooked chicken warm in the oven while finishing all batches.
08 - Plate the herbed chicken tenders alongside hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
