Tender Pan-Fried Chicken Breasts

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  1. Tender Pan-Fried Chicken Breasts








  2. Read Reviews (101)
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  5. "First pan-fried, then baked, this will be the most tender, moist chicken you will ever try." — Alesia
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  31. Measuring All-Purpose Flour

  32. Types of Salt


  33. Types of Salt
  34. Freshly Ground vs. Pre-Ground Pepper


  35. Freshly Ground vs. Pre-Ground Pepper

  36. Garlic: Fresh Vs. Powdered


  37. Garlic: Fresh Vs. Powdered
  38. All about Eggs


  39. All about Eggs

  40. How to Bone a Chicken Breast


  41. How to Bone a Chicken Breast
  42. Types of Cooking Oil


  43. Types of Cooking Oil


  44. Original recipe makes 8 chicken breasts Change Servings


  45. 2 cups flour
  46. 1 tablespoon dried tarragon
  47. 2 tablespoons salt
  48. 1 tablespoon ground ginger
  49. 2 tablespoons ground black pepper
  50. 1 tablespoon dry mustard powder
  51. 1 tablespoon dried thyme leaves
  52. 1 teaspoon garlic powder
  53. 1 teaspoon dried oregano
  54. 1 egg
  55. 1/4 cup milk
  56. 8 (6 ounce) skinless, boneless chicken breast halves
  57. 1/2 cup vegetable oil

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  59. .

  60. Directions


  61. 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.
  62. 2.Preheat oven to 350 degrees F (175 degrees C).
  63. 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.
  64. Kitchen-Friendly View
  65. PREP 20 mins
  66. COOK 25 mins
  67. READY IN 55 mins
  68. .


  69. Footnotes


  70. Editor's Note


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




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August 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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