Ingredients

• 2 cups flour
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon dried tarragon
• 1 tablespoon ground ginger
• 1 tablespoon dry mustard powder
• 1 tablespoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg
• 0.25 cups milk
• 8 , 6 ounce
• 0.5 cups vegetable oil

Instructions

1. 1 Line 2 baking trays with aluminum foil; set aside.
2. 2 Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.
3. 3 Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Dredge chicken breasts in flour once more; shake off excess.
6. 6 Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.
7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve hot and enjoy!

Nutrition per serving