For an extra crispy crust, try using a combination of all-purpose flour and cornstarch in your dredging mixture. Pounding the chicken breasts to an even thickness ensures they cook evenly. Don't overcrowd the pan when searing the chicken, as this will lower the oil temperature and result in less-crispy chicken. Work in batches if necessary. To add a touch of heat, include a pinch of cayenne pepper to the flour mixture. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tender Pan-Fried Chicken Breasts
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS1.3K
Discover the secret to unbelievably moist and flavorful chicken with this pan-fried and oven-finished method. A crispy, golden crust gives way to juicy, tender perfection in every bite. Prepare to be amazed!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol121 mg
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Fiber2 g
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Protein41 g
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Saturated Fat4 g
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Sodium1843 mg
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Sugar1 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare your baking sheets: Line two baking sheets with aluminum foil. (5 minutes)
02 Step
Recipe View Combine dry and wet ingredients: In a shallow bowl, whisk together the flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano. In a separate bowl, whisk the egg and milk until smooth. (10 minutes)
03 Step
Recipe View First dredge: Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Shake off any excess. Dip the dredged chicken in the egg wash, allowing the excess to drip off, then dredge again in the flour mixture. Place the coated chicken breasts on one of the prepared baking sheets, spacing them apart. Let rest for 10 minutes to allow the coating to adhere. (15 minutes)
04 Step
Recipe View Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
05 Step
Recipe View Second dredge: Dredge chicken breasts in flour once more; shake off excess. (5 minutes)
06 Step
Recipe View Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the hot oil, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes per side, until golden brown and crispy. Transfer the seared chicken breasts to the second prepared baking sheet. (15 minutes)
07 Step
Recipe View Bake to perfection: Transfer the baking sheet with the seared chicken to the preheated oven. Bake for 20 to 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part should register at least 165 degrees F (74 degrees C). (30 minutes)
08 Step
Recipe View Rest and serve: Remove the chicken from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender chicken. Serve hot and enjoy! (5 minutes)
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Vanessa Davis
Jan 20, 2025This is my new go-to chicken recipe! It's easy to follow, and the results are fantastic. My family loved it!
Bonita Sawayn
Dec 9, 2023I was a bit skeptical about baking the chicken after pan-frying, but it turned out amazing! The chicken was cooked perfectly and the crust was to die for. Thank you for sharing this recipe!
Aida Armstrong
May 22, 2023This recipe is a game-changer! The chicken was so moist and flavorful, and the crust was perfectly crispy. I'll definitely be making this again!