Herbed Chicken Tenders Potato

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.

I first made these herbed chicken tenders and crispy potato wedges for a laid-back family Sunday. The aroma from the herbs and the golden potatoes always brings everyone to the kitchen in anticipation of dinner.

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

Prep Oven and Sheets:

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

Season and Arrange Potatoes:

In a large bowl, toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Arrange in a single layer on one prepared baking sheet.

Bake Potato Wedges:

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

Prepare Coating:

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

Bread Chicken Tenders:

Dip each chicken tender in egg, then coat in breadcrumb-herb mixture.

Cook Chicken:

Heat olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches for 3(4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).

Keep Warm:

Keep chicken warm in oven if finishing in batches.

Serve:

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

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This meal is a hit with kids and adults alike: everyone loves dipping the tenders and potatoes into their favorite sauces. It is now a go-to for our busy weeknights, bringing smiles to the dinner table.

Required Tools

Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs

Allergen Information

Contains eggs and gluten (if using regular breadcrumbs). Use gluten-free ingredients to accommodate dietary needs.

Nutritional Information

Per serving: 390 calories, 15 g total fat, 36 g carbohydrates, 29 g protein

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Serve hot, garnished with a sprinkle of parsley and bright lemon wedges. This simple recipe brings everyone together for a comforting, satisfying dinner.

Recipe Questions & Answers

→ How do I ensure chicken tenders stay juicy?

Coat the tenders with the breadcrumb-herb mixture and cook over medium heat until golden, avoiding overcooking which can dry them out.

→ Can I bake chicken tenders instead of frying?

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

→ What spices enhance the potato wedges?

Oregano, rosemary, garlic powder, and paprika provide a flavorful and aromatic seasoning for crispy potato wedges.

→ Are gluten-free breadcrumbs suitable for this dish?

Absolutely, gluten-free breadcrumbs can be used without altering the taste or texture significantly.

→ How can I add extra crunch to the chicken coating?

Using panko breadcrumbs adds a lighter, crunchier texture to the chicken tenders.