Pin it 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 has become a staple in our home, giving us a delicious gluten-free option that everyone enjoys together.
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
- Step 1:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Step 2:
- 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.
- Step 3:
- Bake the potato wedges for 35 minutes, turning once halfway, until golden and crisp.
- Step 4:
- 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.
- Step 5:
- Dip each chicken tender in the egg, then coat thoroughly in the breadcrumb-herb mixture.
- Step 6:
- 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).
- Step 7:
- If preferred, keep chicken warm in the oven while finishing all batches.
- Step 8:
- Serve the herbed chicken tenders with hot potato wedges, garnished with fresh parsley and lemon wedges if desired.
Pin it Our family loves gathering around this meal especially on weekends for a cozy dinner that satisfies every craving.
Notes
For extra crunch, use panko breadcrumbs. Substitute sweet potatoes for a different flavor. Serve with honey mustard ranch or Greek yogurt dip.
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.
Pin it This recipe brings together simplicity and great taste, perfect for any occasion.
Recipe FAQs
- → How do I ensure the chicken is juicy?
Coat the chicken tenders evenly with the herbed breadcrumb mixture and avoid overcooking. Cooking at medium heat until golden locks in moisture.
- → Can I use regular breadcrumbs instead of gluten-free?
Yes, regular breadcrumbs work well; just note this affects gluten content. Gluten-free options maintain dietary needs.
- → What’s the best way to get crispy potato wedges?
Toss wedges with olive oil and dried herbs, then bake at a high temperature, flipping halfway to ensure even crispness.
- → Can I bake the chicken tenders instead of pan-frying?
Yes, baking at 220°C (425°F) for 15–18 minutes on a lined sheet with a light oil spray yields a similarly golden result.
- → What dipping sauces complement this dish?
Honey mustard, ranch dressing, and Greek yogurt dips complement the herbed chicken and potato wedges beautifully.