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?
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
- 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°F.
- 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 oven until the chicken is no longer pink in the center, 20 to 30 minutes.