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Tender Pan-Fried Chicken Breasts
servings
Ingredients
    Dry Dredge
  1. 2 cups Flour, All-purpose
  2. 1 tbsp Dried Tarragon
  3. 2 tbsp Salt
  4. 1 tbsp Ginger, ground
  5. 2 tbsp Black Pepper
  6. 1 tbsp Ground Mustard
  7. 1 tbsp Dried Thyme
  8. 1 tsp Garlic Powder
  9. 1 tsp Dried Oregano
    10. Wet Dredge
  10. 1 large Egg
  11. 1/4 cups Milk
    12. For Frying
  12. 8 medium Chicken Breast, Boneless & Skinless
  13. 1/2 cups Vegetable Oil
Steps
  1. 1 Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.