Juicy Pan-Seared Chicken Breasts

Ingredients List

• 2 cups flour

• 2 tablespoons salt

• 2 tablespoons ground black pepper

• 1 tablespoon dried tarragon

• 1 tablespoon ground ginger

• 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 Instructions

In a shallow bowl, mix together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano until fully combined. In a separate bowl, whisk together egg and milk until smooth.

Coat the chicken breasts in the seasoned flour mixture, shaking off any excess. Dip them in the egg wash, then return them to the flour mix. Arrange the coated chicken breasts on one of the prepared baking sheets and let them rest for 10 minutes.

Coat the chicken breasts in the flour mixture once more, shaking off any excess.

Heat vegetable oil in a skillet over medium-high heat. Fry the chicken breasts in the hot oil until golden brown, about 2 to 3 minutes per side. Transfer the fried chicken to the second prepared baking sheet.

Place the chicken in the preheated oven and bake until the center is no longer pink and the juices run clear, approximately 20 to 30 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).

Serve immediately while hot and enjoy your meal!

Editor's Note

The nutrition information provided is based on the total amount of breading ingredients used in the recipe. The actual amount consumed will depend on how much of the breading is used per serving.

Nutrition Information (per serving)