# Components:
→ Chicken
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
20 - Lemon wedges (optional)
21 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. 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 coated evenly. Arrange wedges in a single layer on one prepared baking sheet.
03 - Bake potato wedges for 35 minutes, turning once halfway through, until golden-brown and crisp.
04 - While potatoes bake, whisk egg in a shallow bowl. In a separate bowl, combine breadcrumbs, parsley, thyme, garlic powder, onion powder, paprika, salt, and black pepper.
05 - Dip each chicken tender first in egg, then coat well in breadcrumb-herb mixture.
06 - Heat olive oil in a large nonstick skillet over medium heat. Add chicken tenders in batches and cook 3 to 4 minutes per side, until golden and cooked through (internal temperature 165°F).
07 - If desired, keep chicken tenders warm in the oven while finishing subsequent batches.
08 - Serve herbed chicken tenders with hot potato wedges. Garnish with fresh parsley and lemon wedges if preferred.
