Name: Tender Pan-Fried Chicken Breasts
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups flour; 2 tablespoons salt; 2 tablespoons ground black pepper; 1 tablespoon dried tarragon; 1 tablespoon ground ginger; 1 tablespoon dry mustard powder; 1 tablespoon dried thyme leaves; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 egg; 0.25 cup milk; 8 (6 ounce) skinless, boneless chicken breast halves; 0.5 cup vegetable oil

1
Line 2 baking trays with aluminum foil; set aside.
2
Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.
3
Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.
4
Preheat the oven to 350 degrees F (175 degrees C).
5
Dredge chicken breasts in flour once more; shake off excess.
6
Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.
7
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8
Serve hot and enjoy!

Tender Pan-Fried Chicken Breasts

Ingredients

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