Short Description
This dish features golden, crunchy chicken tenders coated in a crispy panko and Parmesan crust, baked alongside seasoned potato wedges. Accompanied by a fresh herb dipping sauce, it offers a healthier yet equally satisfying alternative to traditional fried favorites.
Why You’ll Love This Recipe
You will appreciate the balance of textures in this meal—the crispy, flavorful chicken tenders paired with tender, perfectly roasted potato wedges. Baking instead of frying reduces fat without sacrificing taste, and the herb dipping sauce adds a fresh, zesty finish. It’s a family-friendly dish that is quick to prepare and perfect for any occasion.
Ingredients
1 lb chicken tenders
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 large potatoes, cut into wedges
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Herb dipping sauce:
1/2 cup Greek yogurt
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Toss potato wedges with olive oil, salt, and pepper. Spread them evenly on one baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and tender.
- In a shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each chicken tender briefly in water or beaten egg, then coat thoroughly with the breadcrumb mixture. Arrange on the second baking sheet.
- Bake chicken tenders for 15 to 18 minutes, or until golden and cooked through.
- While the chicken bakes, prepare the herb dipping sauce by mixing Greek yogurt, chopped parsley, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Serve chicken tenders and potato wedges garnished with fresh parsley alongside the dipping sauce.
Servings and Timing
This recipe serves 3 to 4 people. Preparation takes about 15 minutes, with a total cooking time of approximately 30 minutes.
Variations
- Substitute sweet potato wedges for a sweeter flavor and additional nutrients.
- Add smoked paprika or cayenne pepper to the breadcrumb mixture for extra heat.
- Use buttermilk instead of water or egg for dipping to enhance tenderness and flavor.
- Serve with alternative dipping sauces such as honey mustard or barbecue sauce.
- Add a side salad or steamed vegetables for a more balanced meal.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 to 15 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
FAQs
Can I freeze the chicken tenders?
Yes, bake the tenders first, then freeze in an airtight container. Reheat in the oven until warmed through and crispy.
What is the best way to keep the chicken coating crispy?
Bake on a wire rack placed over the baking sheet to allow air circulation around the tenders.
Can I use regular breadcrumbs instead of panko?
Panko is recommended for extra crispiness, but regular breadcrumbs can be used if necessary.
How can I make the potato wedges crispier?
Soak cut potatoes in cold water for 30 minutes before baking and ensure they are well dried.
Can I make the dipping sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and store in the refrigerator.
Is this recipe suitable for gluten-free diets?
Use gluten-free panko and breadcrumbs to make this recipe gluten-free.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Chicken should be white and juices run clear.
Can I bake the chicken and potatoes together?
Yes, but use separate baking sheets and adjust cooking times as needed.
What can I use instead of Greek yogurt in the dipping sauce?
Sour cream or mayonnaise can be substituted, though flavor and texture will vary.
Can I add herbs to the breadcrumb coating?
Yes, dried herbs like thyme, oregano, or rosemary can be added for extra flavor.
Conclusion
Crispy Baked Chicken Tenders with Potato Wedges is a wholesome and flavorful meal that brings the taste of classic fried favorites in a healthier baked form. With its quick preparation, satisfying textures, and fresh herb dipping sauce, this dish is perfect for family dinners or casual gatherings.
Print
Crispy Baked Chicken Tenders with Potato Wedges
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Des filets de poulet dorés et croustillants, enrobés d’une croûte de panko croustillante, cuits à la perfection avec des quartiers de pommes de terre assaisonnés. Servis avec une sauce aux herbes fraîches, ce plat est une version délicieusement nourrissante et plus saine des classiques frits.
Ingredients
- 1 lb de filets de poulet
- 1 tasse de chapelure panko
- 1/2 tasse de parmesan râpé
- 1 cuillère à café de poudre d’ail
- 1 cuillère à café de paprika
- Sel et poivre au goût
- 2 grosses pommes de terre coupées en quartiers
- 2 cuillères à soupe d’huile d’olive
- Persil frais haché (pour la garniture)
- Sauce aux herbes :
- 1/2 tasse de yaourt grec
- 2 cuillères à soupe de persil frais, haché
- 1 cuillère à soupe de jus de citron
- 1 gousse d’ail hachée
- Sel et poivre au goût
Instructions
- Préchauffer le four à 220 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Mélangez les quartiers de pommes de terre avec l’huile d’olive, le sel et le poivre. Étalez-les sur une plaque de cuisson et faites-les cuire 25 à 30 minutes jusqu’à ce qu’ils soient dorés et tendres, en les retournant à mi-cuisson.
- Dans un bol peu profond, mélangez le panko, le parmesan, la poudre d’ail, le paprika, le sel et le poivre.
- Tremper les filets de poulet dans l’eau ou l’œuf battu, puis les enrober de chapelure. Les déposer sur la deuxième plaque de cuisson.
- Faites cuire les filets de poulet pendant 15 à 18 minutes jusqu’à ce qu’ils soient dorés et bien cuits.
- Mélanger tous les ingrédients de la sauce à tremper dans un petit bol.
- Servir les filets de poulet et les quartiers de pommes de terre garnis de persil avec la sauce aux herbes.
Notes
- Pour plus de croustillant, vaporisez légèrement les filets de poulet avec un enduit à cuisson avant la cuisson.
- Utilisez des pommes de terre fraîches pour de meilleurs résultats avec des quartiers.
- La sauce peut être personnalisée avec des herbes supplémentaires comme l’aneth ou la ciboulette.
- Assurez-vous que le poulet atteint une température interne de 165 °F (74 °C) pour une consommation sans danger.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
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