Tender Pan-Fried Chicken Breasts

Tender Pan-Fried Chicken Breasts

Recipe by Alesia from allrecipes.com

Dinner 55 Mins.

Ingredients

8

8 servings

  • 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

Instructions

  • Line 2 baking trays with aluminum foil; set aside.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Dredge chicken breasts in flour once more; shake off excess.
  • 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.
  • 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).
  • Serve hot and enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 453
  • Carbohydrate: 27g
  • Fat: 19g
  • Fiber: 2g
  • Protein: 41g
  • Sugar: 1g

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