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.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
When my kids come home hungry after practice, this herbed chicken tenders recipe paired with potato wedges quickly disappears from their plates. It’s simple enough for busy weeknights yet satisfying for a cozy family dinner.
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Ingredients
- Chicken tenders: 600 g (1.3 lb)
- Egg: 1 large
- Bread crumbs: 60 g (½ cup), gluten-free or regular
- 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), scrubbed and cut into wedges
- 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): For serving
- Fresh parsley, chopped (optional): For garnish
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Instructions
- Prepare oven and pans:
- Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Season potatoes:
- Toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper in a large bowl until evenly coated. Arrange in a single layer on a baking sheet.
- Bake potatoes:
- 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:
- 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. Add chicken tenders in batches and cook 3–4 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
- Keep warm:
- Keep chicken warm in oven if preferred while finishing batches.
- Serve:
- Serve herbed chicken tenders with hot potato wedges, garnished with parsley and lemon wedges if desired.
Save I remember teaching my kids to mix up the breadcrumb coating. They love adding their favorite herbs, and everyone gathers around to help with dipping and breading. It’s a true team effort in the kitchen!
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Required Tools
Large bowls, chefs knife, cutting board, baking sheets, parchment paper, large nonstick skillet, tongs
Allergen Information
Contains eggs and possible gluten; always check ingredient labels if you need gluten-free options.
Nutritional Information
Calories: 390, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 29 g (per serving)
Save 
Bring everyone together with this delicious dinner, and enjoy the simple pleasures of homemade herbed chicken tenders and potato wedges. Enjoy leftovers for lunch the next day!
Recipe FAQ
- → Can I substitute sweet potatoes for russet potatoes?
Yes, sweet potatoes can be used to prepare wedges for a different taste and texture. Adjust baking time as needed.
- → What's the best oil to use for frying the chicken?
Olive oil works well for flavor and browning, but any neutral oil with high smoke point can be used.
- → How do I make this dish gluten-free?
Use gluten-free breadcrumbs for coating the chicken to easily keep the dish gluten-free. Double check product labels.
- → Can the chicken tenders be baked instead of fried?
Yes. Place breaded tenders on a lined baking sheet, spray with oil, and bake at 220°C (425°F) for 15–18 minutes.
- → What dips pair well with the chicken and wedges?
Popular choices include honey mustard, ranch, or Greek yogurt-based sauces for extra flavor.
- → Is fresh or dried parsley better for this dish?
Fresh parsley adds vibrant flavor and color, but dried parsley can be used if that's what you have available.
