Pan-Fried Oven-Baked Chicken

By GratefulSea

Starting the cooking on the stove top and then finishing in the oven assures tender chicken with crispy skin. This is my family's new favorite.

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
• 1/2 cup vegetable oil

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from allrecipes.com

Preparation

Step 1

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 about 3 -4 minutes per side. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.