# Components:
→ Chicken Preparation
01 - 1.3 pounds chicken tenders
02 - 1 large egg
03 - 1/2 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 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, for cooking
→ Potato Wedges Preparation
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 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Set oven to 425°F. Line two baking sheets with parchment paper for even cooking and easy cleanup.
02 - In a large bowl, toss potato wedges with olive oil, dried oregano, dried rosemary, garlic powder, paprika, salt, and black pepper until uniformly coated. Arrange potatoes in a single layer on a baking sheet.
03 - Bake potatoes for 35 minutes, flipping halfway through, until crisp and golden brown.
04 - In one bowl, whisk the egg thoroughly. In another bowl, mix breadcrumbs, fresh parsley, fresh thyme, garlic powder, onion powder, paprika, salt, and black pepper.
05 - Dip each chicken tender into the whisked egg, then thoroughly coat with the breadcrumb and herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches, 3–4 minutes per side, until the exterior is golden and the internal temperature reaches 165°F.
07 - If desired, place cooked tenders in a warm oven while preparing additional batches.
08 - Arrange herbed chicken tenders and hot potato wedges on plates. Garnish with fresh parsley and accompany with lemon wedges as preferred.
