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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