Tender Pan-Fried Chicken Breasts
Serve with mashed potatoes or rice, with the sauce.
Recipe Summary Tender Pan-Fried Chicken Breasts
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Ingredients | Chicken Breast Recipes Pan Fried2 cups flour1 tablespoon dried tarragon2 tablespoons salt1 tablespoon ground ginger2 tablespoons ground black pepper1 tablespoon dry mustard powder1 tablespoon dried thyme leaves1 teaspoon garlic powder1 teaspoon dried oregano1 egg¼ cup milk8 (6 ounce) skinless, boneless chicken breast halves½ cup vegetable oilDirectionsStir 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.Preheat oven to 350 degrees F (175 degrees C).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.The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.Info | Chicken Breast Recipes Pan Friedprep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 chicken breasts
TAG : Tender Pan-Fried Chicken BreastsMeat and Poultry Recipes, Chicken, Fried Chicken Recipes,