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.
This recipe quickly became a family favorite because of its perfect balance of flavor and texture.
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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Prepare Potato Wedges:
- 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 Potatoes:
- 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 34 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 meal brings the family together every time, with everyone enjoying the crispy and tender flavors.
Required Tools
Large bowls, Chefs knife, Cutting board, Baking sheets, Parchment paper, Large nonstick skillet, Tongs
Allergen Information
Contains eggs and (if using regular breadcrumbs) gluten. To make gluten-free, use gluten-free breadcrumbs. Always check labels for hidden allergens.
Nutritional Information
Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g (per serving)
Pin This dish is perfect for weeknight dinners and sure to impress any guest.
Recipe Q&A
- → How do I get the chicken tenders crispy?
Coat the chicken thoroughly with a breadcrumb-herb mixture and cook in olive oil over medium heat until golden on both sides. Baking at a high temperature can also yield a crispy exterior.
- → Can I substitute the potatoes with another vegetable?
Yes, sweet potatoes work well and add a natural sweetness that complements the herbs and spices used in the dish.
- → What herbs enhance the flavor of the chicken tenders?
Fresh parsley and thyme provide bright, fresh notes while garlic powder, paprika, and onion powder add warmth and depth to the coating.
- → How should the potato wedges be seasoned for best flavor?
Toss the wedges with olive oil, dried oregano, rosemary, garlic powder, paprika, salt, and pepper before roasting to achieve a crisp, aromatic finish.
- → Is it possible to make this dish gluten-free?
Yes, using gluten-free breadcrumbs maintains the texture and flavor without gluten concerns.
- → What dipping sauces pair well with this dish?
Honey mustard, ranch, or Greek yogurt-based dips complement the herbs and add extra creaminess.
