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
1/4 cup milk
8 (6 ounce) skinless, boneless chicken breast halves skinless, boneless chicken breast halves
1/2 cup vegetable oil
Directions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Source: All Recipes
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