This pan-fried chicken is the most succulent, moist chicken you will ever try. It's pan-seared on the stove, then baked until tender.
Ingredients
- flour: 2 cups
- salt: 2 Tbsp
- ground black pepper: 2 Tbsp
- tarragon: 1 Tbsp (dried)
- ground ginger: 1 Tbsp
- dry mustard powder: 1 Tbsp
- thyme leaves: 1 Tbsp (dried)
- garlic powder: 1 tsp
- oregano: 1 tsp (dried)
- egg: 1 piece
- milk: 0.25 cup
- skinless, boneless chicken breast halves: 8 piece (6 ounce)
- vegetable oil: 0.5 cup
Metric Conversion
Stages of cooking
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Line 2 baking trays with aluminum foil; set aside.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Dredge chicken breasts in flour once more; shake off excess. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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). Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
