This pan-fried chicken is coated in spices, pan-seared until golden brown, then baked until moist and tender for a delicious family weeknight dinner.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
453 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Set aside to rest for 10 minutes.
Step 4
Heat vegetable oil in a skillet over medium-high heat. Dredge chicken breasts in flour once more; shake off excess.
Step 5
Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place onto a baking sheet.
Step 6
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).
Ingredients
1 egg
½ cup vegetable oil
¼ cup milk
1 tablespoon ground ginger
1 teaspoon garlic powder
2 tablespoons salt
1 teaspoon dried oregano
2 tablespoons ground black pepper
1 tablespoon dried tarragon
1 tablespoon dried thyme leaves
2 cups flour
8 (6 ounce) skinless, boneless chicken breast halves
