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Recipes: tender pan-fried chicken breasts

Growing up, fried chicken was one of my favorite meats as it could be eaten hot or cold and as part of a fancy meal, in a sandwich, in a salad or just by itself. What was not to like?

mustard seed
mustard seed
Almost as good as Grandma Brown's

My paternal grandmother always fried her chicken in a large cast iron skillet. She taught us the lard had to be really hot before placing the floured chicken pieces into it; otherwise the chicken would be greasy.

Try this recipe for tender pan-fried chicken breasts to see how it compares to your favorite memories of fried chicken.


  • 1 tablespoon dried tarragon
  • 2 tablespoons salt
  • 1 tablespoon ground ginger
  • 2 tablespoons ground black powder
  • 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


  1. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended.
  2. Beat the egg together with the milk until smooth in a bowl.
  3. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour.
  4. Set breasts aside to rest for 10 minutes.
  5. Preheat oven to 350°F.
  6. Heat the vegetable oil in a skillet over medium-high heat.
  7. Dredge the chicken breasts in flour again, and shake off excess.
  8. Brown the chicken in the hot oil until golden brown on both sides.
  9. Place onto a baking sheet, and bake in oven until the chicken is no longer pink in the center, 20 to 30 minutes.
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