Herbed Chicken Potato Wedges

Juicy chicken tenders coated in a blend of fresh herbs, paired with crispy potato wedges make for a comforting meal everyone enjoys at my table. This recipe transforms simple ingredients into a wholesome dinner with plenty of texture and flavor. No fuss, just tender bites and golden potatoes your family will ask for again and again.

The combination of fresh parsley and thyme leaves makes every bite fragrant and satisfying. I discovered how easy this method is on a hectic weeknight and it quickly became my go to for stress free family dinners.

Ingredients

• Chicken tenders: Choose plump filets for juicy results
• Large egg: Helps breadcrumbs stick and creates a crisp crust
• Breadcrumbs: Use gluten free or regular Pick fresh panko for extra crunch
• Fresh parsley and thyme: Chop finely for maximum flavor and pack in the herbs
• Garlic powder: A savory touch deepening the flavor of both chicken and potatoes
• Onion powder: Adds a gentle sweetness
• Paprika: Smoked or sweet enhances the golden color and taste
• Salt and black pepper: Season generously for balanced flavor
• Olive oil: Rich healthy fat for crispy cooking
• Russet potatoes: Pick firm medium potatoes for wedges that crisp up beautifully
• Dried oregano and rosemary: Best for earthy notes Pair fresh rosemary if on hand
• Lemon wedges: Optional but brightens every plate
• Fresh chopped parsley: For garnish adds color and freshness

Instructions

Prepare for Roasting:

Set oven to high heat at 220 Celsius or 425 Fahrenheit Line two baking sheets with parchment paper for even roasting and easy cleanup

Season and Arrange Potatoes:

Toss scrubbed wedge cut potatoes with olive oil dried oregano rosemary garlic powder paprika salt and pepper Use clean hands to mix well and ensure each wedge is coated Lay them out in a single layer on one prepared sheet This helps edges crisp instead of steam

Bake Potatoes to Perfection:

Slide potatoes into oven Bake for thirty five minutes and turn each piece halfway through This ensures even browning and crunch with soft centers

Set Up Chicken Coating:

Crack egg into a wide shallow bowl and whisk until smooth In another bowl stir together breadcrumbs fresh parsley thyme garlic powder onion powder paprika salt and pepper Make sure the herbs are evenly mixed into the crumbs

Bread the Chicken:

Dip one chicken tender at a time into the egg shake off extras then roll in breadcrumb mixture Press coating to stick well Continue until all tenders are covered and ready to cook

Cook Chicken on Stovetop:

Heat olive oil in a large nonstick skillet over medium If pan feels hot but not smoking add a batch of coated tenders Lay them spaced apart Sizzle for three to four minutes on each side flipping just once Gently check to ensure chicken reaches seventy four degrees Celsius or one sixty five Fahrenheit at center for safety

Keep Chicken Warm:

Finished tenders can wait on a baking tray in the oven as you cook remaining batches This keeps everything hot before serving

Serve Up Family Style:

Pile golden potato wedges and chicken tenders onto a platter Gently dust with fresh parsley Add a lemon wedge for anyone who wants extra zing on their meal

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This step always gets my kids excited because they can help with dipping I love letting them sprinkle parsley on top at the end which turns the meal into a small family event

Storage Tips

Store leftovers in airtight containers up to three days For best results reheat potatoes in the oven at high heat so they stay crispy Use a microwave for quick reheating but expect softer potatoes Chicken can also be cooled then frozen and reheated for future meals

Ingredient Substitutions

Try sweet potatoes for the wedges for a twist on flavor If you run out of fresh parsley or thyme dried herbs will work just use half the amount Gluten free breadcrumbs or crushed rice crackers do an easy swap for allergy friendly baking

Serving Suggestions

Tastes delicious with a side dip Honey mustard ranch or plain Greek yogurt all pair perfectly Make a green salad for a lighter side or tuck everything in wraps for lunch leftovers The squeeze of fresh lemon truly lifts up the whole plate

Cultural and Historical Context

Chicken tenders and potato wedges pay homage to classic American comfort food They reflect the easygoing approach to dinners in busy households and popularity in diners all over the country Adding fresh herbs gives this version a wholesome homemade touch carried through generations

Seasonal Adaptations

Swap in fresh basil or chives if available during spring Roast root veggies like carrots or parsnips alongside potatoes for autumn warmth Grill chicken tenders outside during summer for smoky undertones

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Friends who never cooked much now use this recipe for family night My neighbor said her picky toddler finally cleared his plate and now asks for these chicken tenders every weekend Sharing this meal has become my secret to gathering even the busiest people for dinner

Recipe Questions & Answers

→ How can I make the chicken gluten-free?

Use gluten-free breadcrumbs in place of regular ones and always check ingredient labels for hidden gluten.

→ What herbs work best for chicken tenders?

Fresh parsley and thyme add aroma and flavor, while garlic powder, onion powder, and paprika bring depth.

→ Can I bake the chicken instead of frying?

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

→ Are sweet potatoes a good substitute?

Sweet potatoes offer a subtly sweet twist and can be prepared similarly to russet wedges for a different flavor.

→ What dipping sauces pair well?

Honey mustard, ranch, or Greek yogurt dip complement the herbs and crispy potatoes beautifully for added taste.

→ How do I get extra crunchy potato wedges?

Bake the wedges in a single layer, turn halfway through, and ensure enough oil is used for crispness without greasiness.