Herbed Chicken Tenders Potato Wedges

Juicy chicken tenders coated in fragrant herbs, served with crispy, golden-brown potato wedges for a wholesome and flavorful meal your whole family will love.

I remember the first time I made herbed chicken tenders with potato wedges after a busy school night. My kids cleaned their plates before I even sat down, and everyone asked for seconds.

Ingredients

• Chicken Tenders: 600 g (1.3 lb) chicken tenders
• Egg: 1 large egg
• Bread Crumbs: 60 g (½ cup) gluten-free or regular breadcrumbs
• Fresh Parsley: 1 tbsp, finely chopped
• Fresh Thyme: 1 tbsp, finely chopped
• 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: 800 g (1.75 lb) (about 4 medium), scrubbed and cut into wedges
• Olive Oil (for potatoes): 2 tbsp
• Dried Oregano: 1 tsp
• Dried Rosemary: 1 tsp
• Garlic Powder (potatoes): ½ tsp
• Paprika (potatoes): ½ tsp
• Salt (potatoes): ½ tsp
• Black Pepper (potatoes): ¼ tsp
• Lemon Wedges (optional): to serve
• Fresh Parsley, chopped (optional): to serve

Instructions

Prepare the Oven:

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.

Season the 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 the Potato Wedges:

Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.

Prepare Chicken Coating:

While potatoes bake, whisk the egg in a shallow bowl. In another bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.

Bread the 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 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:

If preferred, keep chicken warm in the oven while finishing all batches.

Serve:

Serve herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.

Pin Recipe

This meal is always a hit when grandparents visit, and it fills the house with the most comforting aromas.

Required Tools

Large bowls, chef's knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs

Allergen Information

Contains eggs and possibly gluten. Use gluten-free breadcrumbs if needed and check all labels for hidden allergens.

Nutritional Information

Per serving: Calories 390, Total Fat 15 g, Carbohydrates 36 g, Protein 29 g

Pin Recipe

Enjoy these herbed chicken tenders and potato wedges as a cozy homemade dinner that brings everyone to the table. Leftovers make a perfect next-day lunch.

Recipe FAQs

→ How do I ensure chicken tenders stay juicy?

Coat the tenders evenly with the herb and breadcrumb mixture and cook over medium heat to retain moisture while achieving a golden crust.

→ Can the potato wedges be made crispier?

To achieve extra crispness, soak potato wedges briefly in cold water before seasoning and baking on a hot, lined sheet without overcrowding.

→ What herbs work best with both chicken and potatoes?

Fresh parsley, thyme, oregano, and rosemary complement both elements, bringing earthy and fragrant notes to the dish.

→ Is it possible to bake the chicken tenders instead of pan-frying?

Yes, place breaded tenders on a parchment-lined sheet, lightly spray with oil, and bake at 220°C (425°F) for 15–18 minutes, flipping halfway.

→ How can I adapt this for gluten-free diets?

Use gluten-free breadcrumbs to coat the chicken tenders while keeping the rest of the seasoning the same for full flavor.

→ What dips pair well with these chicken tenders and wedges?

Honey mustard, ranch, or Greek yogurt-based dips enhance the herbs and offer creamy, tangy contrasts to the crispy textures.