# Components:
→ Chicken Preparation
01 - 1.3 pounds chicken tenders
02 - 1 large egg
03 - 1/2 cup gluten-free or regular breadcrumbs
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, for cooking
→ Potato Wedges
12 - 1.75 pounds russet potatoes (about 4 medium), scrubbed and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried rosemary
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ To Serve (Optional)
20 - Lemon wedges
21 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
02 - 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.
03 - Bake wedges for 35 minutes, turning once halfway, until golden and crisp.
04 - In a shallow bowl, whisk the egg. In a separate bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper.
05 - Dip each chicken tender in egg, then thoroughly coat in breadcrumb-herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Add coated tenders in batches, cooking 3–4 minutes per side until golden and fully cooked (internal temperature 165°F/74°C).
07 - If preferred, keep cooked chicken warm in the oven while finishing all batches.
08 - Arrange herbed chicken tenders and hot potato wedges on plates. Garnish with fresh parsley and lemon wedges, if desired.
