Baked Chicken Tenders & Potato Wedges

Okay, friends, let me tell you, I've cracked the code to making crispy baked chicken tenders and potato wedges that taste absolutely divine – seriously, you won't even miss the fryer! As a busy parent, finding delicious, healthy, and easy weeknight meals is always the goal, and this recipe delivers every single time. My family is obsessed, and I bet yours will be too! The real secret weapon here, as I hinted in the video, is the olive oil spritz. It’s what gives everything that incredible golden crisp without all the extra fat of deep frying. If you don't have a spritzer, a light drizzle and toss works, but the spritz really ensures even coverage. Here’s a quick rundown of how I get these perfectly baked chicken tenders and potatoes onto our dinner table: Ingredients You'll Need: Boneless, skinless chicken tenderloins Medium-sized potatoes (Russet or Yukon Gold work great for wedges) Olive oil (your olive oil spritz will be your best friend!) Eggs Seasoned bread crumbs (I like Italian style, but plain with your own spices works too!) Salt, pepper, garlic powder, paprika (for potatoes, and to boost plain breadcrumbs) Optional: Parsley for garnish, and definitely some honey mustard for dipping! Let's Get Cooking! Potato Prep: First, I wash and chop up the potatoes into wedges. The key here is to get them relatively uniform in size so they cook evenly. Toss them in a large bowl with a good drizzle of olive oil, salt, pepper, garlic powder, and a pinch of paprika. Spread them out in a single layer on a large baking sheet. Don't overcrowd the pan – that's crucial for crispiness! If your pan is too full, use two. Give them a final spritz with olive oil before they go in. Chicken Coating: For the chicken tenders, I set up a simple dredging station. In one shallow dish, I whisk a couple of eggs. In another, I pour my seasoned bread crumbs. Dip each chicken tender into the egg, letting any excess drip off, then transfer it to the bread crumbs, pressing gently to ensure a good, even coating. Once coated, place them on the same baking sheet with the potatoes, or a separate one if needed, again ensuring they're not touching too much. Give the breaded chicken tenders a final, light olive oil spritz. This second spritz is vital for that beautiful golden-brown, crunchy crust. Baking Time: Now, for the magic! Preheat your oven to 400°F (200°C). Place your baking sheet (or sheets) in the preheated oven. For how long to cook chicken tenders and potatoes in oven, I typically bake the potatoes for about 20 minutes on their own first, then add the chicken tenders to the pan and bake for another 20-25 minutes, flipping both the potatoes and chicken halfway through. You're looking for the chicken to be cooked through (internal temperature of 165°F/74°C) and for both the chicken and potatoes to be wonderfully golden brown and crispy. If the potatoes need a little more time to get extra crispy, you can always remove the chicken and let the potatoes bake for another 5-10 minutes. Serving: Once everything is perfectly golden and cooked, pull them out. A sprinkle of fresh parsley adds a nice touch. And seriously, don't forget the honey mustard for dipping – it’s a non-negotiable in our house! The sweet tanginess perfectly complements the savory chicken and crispy potatoes. This sheet pan approach makes cleanup a breeze, and it’s truly one of my favorite chicken strips and potato wedges recipes. It’s so versatile too – feel free to experiment with different seasonings for your bread crumbs or potatoes. Enjoy this stress-free, delicious, and super crispy meal!