- 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.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Ready Time: 60
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