These crispy herb-infused chicken breasts are a deliciously crunchy and flavorful dish, perfect for a hearty dinner.
Ingredients
2 pieces chicken breasts
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1/2 teaspoon ground ginger
1 teaspoon mustard powder
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon dried oregano
1 piece egg
1/2 cup milk
for frying vegetable oil
Method
Line two baking sheets with aluminum foil and set aside for later use.
In a shallow bowl, combine flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano until well mixed. In a separate bowl, beat the egg and milk together until smooth.
Take the chicken breasts and first coat them in the flour mixture, shaking off any excess before dipping them into the egg mixture, then covering them once more in the flour mix. Place the coated chicken on one of the prepared baking sheets and let them sit for about 10 minutes.
Preheat your oven to 350°F (175°C).
Once the oven is ready, give the chicken breasts another coating in the flour mixture, again shaking off any excess.
In a skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts until they are golden brown, about 2 to 3 minutes per side. After frying, move the chicken to the second baking sheet.
Transfer the chicken to the oven and bake until it is fully cooked through, with no pink remaining and the juices running clear, which will take around 20 to 30 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
Enjoy the chicken while it's hot and relish the delightful flavors!
