Recipe By Alesia
Rating
Published Apr 2nd
Prep 20m Cook 25m Additional 10m Ready In 55m
Servings 8 chicken breasts Calories 453.2

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

Recipe 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
  • ¼ cup milk
  • 8 (6 ounce) skinless, boneless chicken breast halves
  • ½ cup vegetable oil

Cooking Directions

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

Nutrition Facts

  • Calories 453.2
  • Carbohydrate 27 g
  • Cholesterol 120.9 mg
  • Fat 19.4 g
  • Fiber 1.8 g
  • Protein 40.5 g
  • Saturated Fat 3.7 g
  • Sodium 1842.9 mg
  • Sugar 0.6 g

Chef's Notes

The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.

Reviews

  1. To prevent soggy bottom chicken breasts place a cooling rack (I used my toaster oven rack) over the baking sheet (I also lined the backing sheet with tin foil for easy cleanup). This prevents the chicken from sitting in juices on the baking sheet so it's crispy all the way around. Awesome recipe! Oh, yea. - Read more ...
  2. Ummmm, I'm really sorry, we just didn't like these at all. The ginger was overpowering from start to finish. It's all you smell, it'a all you taste. I love ginger but not in this recipe. They were edible but I won't be making them again. Sorry:(
  3. This is a great recipe - brought back memories of My Auntie Grace & Great Auntie Vera's awesome chicken.This is also good when chilled ,then sliced on diagonally, added to salads, served on a bed of rice- or steamed spinach, its very versatile. I have some tips that work well: *lower the salt/pepper amount *add - Read more ...
  4. My husband does not like chicken breasts, because they are too dry after cooking, so I usually buy only dark meat chicken. However, I had some boneless skinless breasts I bought on sale and decided to use them for this recipe. I used less of each spice than called for but, otherwise, followed the recipe - Read more ...
  5. This is an excellent recipe for juicy, crispy chicken breast. I always read other reviews before trying any recipe and took the advise of another to put the chicken on a slotted baking pan to keep it from getting soggy. I didn't have any tarragon or ginger, but the crust was very well seasoned even - Read more ...
  6. Made this a few days ago and my husband and I love it. I didn't have thyme or tarragon, but the breading mixture still tasted great!
  7. I made this last night and I thought it was just okay-I did not like the fact that it became soggy on the bottom side after baking. However, my husband and mother in law really liked it! I did cut down on the salt and pepper-actually cut both in half. Next time I may try - Read more ...
  8. The chicken breasts were crispy and moist. Although there are a lot of herbs in the breading they really add to the flavor. However way too much pepper and salt. I'd recommend using only a teaspoon pepper and no more than 1 tablespoon salt.
  9. This chicken was very moist on the inside and crispy on the outside. My husband and teenage kids like it. The combination of spices in the coating was a little too complex. I would probably simplify the spices next time I make this. Overall it was tasty and not too difficult. Thanks!
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