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.
[Personal experience]
Ingredients
- Chicken tenders: 600 g (1.3 lb)
- Large egg: 1
- Gluten-free or regular breadcrumbs: 60 g (½ cup)
- Fresh parsley, finely chopped: 1 tbsp
- Fresh thyme, finely chopped: 1 tbsp
- Garlic powder: 1 tsp
- Onion powder: ½ tsp
- Paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil (for cooking): 2 tbsp
- Russet potatoes (about 4 medium), scrubbed and cut into wedges: 800 g (1.75 lb)
- Olive oil: 2 tbsp
- Dried oregano: 1 tsp
- Dried rosemary: 1 tsp
- Garlic powder: ½ tsp
- Paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Lemon wedges: (optional)
- Fresh parsley, chopped: (optional)
Instructions
- Preheat oven & prep baking sheets:
- 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 potato 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 tenders:
- Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture.
- Cook chicken tenders:
- 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 chicken warm (optional):
- 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.
Save [Family moment]
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 (per serving)
- Calories: 390
- Total Fat: 15 g
- Carbohydrates: 36 g
- Protein: 29 g
Save This wholesome meal is perfect for a satisfying weeknight dinner that everyone will enjoy.
Recipe FAQ
- → Can I substitute sweet potatoes for russet potatoes?
Yes, sweet potatoes add a slightly sweeter flavor and can be roasted with the same seasonings for delicious wedges.
- → What herbs work best for coating the chicken?
Fresh parsley and thyme give vibrant flavor, but you can also use basil, oregano, or other favorites.
- → How can I make this meal gluten-free?
Swap regular breadcrumbs for certified gluten-free breadcrumbs. Always check labels for hidden gluten sources.
- → What's a good dipping sauce for serving?
Try honey mustard, ranch, or Greek yogurt dip to complement both the herbed chicken and crispy wedges.
- → Can I bake the chicken tenders instead of frying?
Yes, bake on a lined sheet at high heat, flipping once, until golden and cooked through for a lighter option.
- → How do I ensure the chicken stays juicy?
Use a quick cook over medium heat and avoid overcooking. Keep tenders warm in the oven until serving.