Tender Pan-Fried Chicken Breasts Recipes
Ingredients
-
2 cups flour
-
1 tablespoon dried tarragon
-
2 tablespoons salt
-
1 tablespoon ground ginger
-
2 tablespoons ground black pepper
-
1 tablespoon dry mustard powder
-
1 tablespoon dried thyme leaves
-
1 teaspoon garlic powder
-
1 teaspoon dried oregano
-
1 egg
-
1/4 cup milk
-
8 (6 ounce) skinless, boneless chicken breast halves
-
1/2 cup vegetable oil
Directions
-
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.
-
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.
No comments:
Post a Comment