# Components:
→ Chicken
01 - 1.3 lb chicken tenders
02 - 1 large egg
03 - ½ cup gluten-free or regular breadcrumbs
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh thyme, finely chopped
06 - 1 tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp paprika
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - 2 tbsp olive oil, divided
→ Potato Wedges
12 - 1.75 lb russet potatoes (about 4 medium), scrubbed and cut into wedges
13 - 2 tbsp olive oil
14 - 1 tsp dried oregano
15 - 1 tsp dried rosemary
16 - ½ tsp garlic powder
17 - ½ tsp paprika
18 - ½ tsp salt
19 - ¼ tsp black pepper
→ To Serve
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Method steps:
01 - Set oven to 425°F and line two baking sheets with parchment paper.
02 - Toss potato wedges with olive oil, oregano, rosemary, garlic powder, paprika, salt, and black pepper until evenly coated. Spread in a single layer on a prepared baking sheet.
03 - Bake the potato wedges for 35 minutes, turning once halfway through, until golden and crisp.
04 - Whisk the egg in a shallow bowl. In a separate bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
05 - Dip each chicken tender in the egg, then thoroughly coat with the breadcrumb-herb mixture.
06 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook chicken tenders in batches for 3 to 4 minutes per side until golden and cooked through (internal temperature 165°F).
07 - Optionally keep cooked chicken warm in the oven while finishing all batches.
08 - Plate the herbed chicken tenders alongside the hot potato wedges. Garnish with fresh parsley and lemon wedges if desired.
