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Tender Pan-Fried Chicken Breasts Recipe

Recipe by: Alesia

"First pan-fried, then baked, this will be the most tender, moist chicken you will ever try."

Directions

1Stir 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.
2Preheat oven to 350 degrees F (175 degrees C).
3Heat 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.

Footnotes

Editor's Note
The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ingredients