First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

Editor's Note

The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

453 calories; 19.4 g total fat; 121 mg cholesterol; 1843 mg sodium. 27 g carbohydrates; 40.5 g protein; Full Nutrition

Reviews (287)

Read More Reviews
374 Ratings
  • 5 star values: 241
  • 4 star values: 98
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
This is an excellent recipe for juicy crispy chicken breast. I always read other reviews before trying any recipe and took the advise of another to put the chicken on a slotted baking pan to keep it from getting soggy. I didn't have any tarragon or ginger but the crust was very well seasoned even without it. The mustard gave it a nice bite. However I did cut back on the pepper as suggested. I did find that the recommended amount of oil was not sufficient though. The flour soaked up a lot more than what was called for. You won't be sorry that you made this one. Read More
Rating: 5 stars
This is a great recipe - brought back memories of My Auntie Grace & Great Auntie Vera's awesome chicken.This is also good when chilled then sliced on diagonally added to salads served on a bed of rice- or steamed spinach its very versatile. I have some tips that work well: lower the salt/pepper amount add 1- 1 1/2 tablespoon of garlic powder(best brand is Pride of Szegeo) I buy mine at The Butchers Shop or try a Deli. set up EVERYTHING needed before hand and use tongs only to move chicken breasts always grabbing at the same spot so the coating doesn't get messed up if you have two tongs then even better-one for the egg mix & one for the flour mix the flour tong is used to also cook/remove meat from deep skillet & best pan to use is cast iron used 1/2 - 3/4 cup of solid crisco this also is great on scallopini-style meats of chicken turkey or pork -kind of like a thin schnitzel. the resting periods are crucial to success as is using a rack- I used my huge cookie sheet & put my large cake cooling rack on top than laid down the meat. Read More
Rating: 4 stars
I made this last night and I thought it was just okay-I did not like the fact that it became soggy on the bottom side after baking. However my husband and mother in law really liked it! I did cut down on the salt and pepper-actually cut both in half. Next time I may try to bake the chicken breasts on some sort of rack-maybe they would not get soggy that way. I liked the idea of baking due to the fact that most often chicken breasts dry out when you fry them-and I don't like dark meat! I will try again with a few adjustments! Pretty good recipe. Read More
Rating: 4 stars
The chicken breasts were crispy and moist. Although there are a lot of herbs in the breading they really add to the flavor. However way too much pepper and salt. I'd recommend using only a teaspoon pepper and no more than 1 tablespoon salt. Read More
Rating: 5 stars
My husband does not like chicken breasts because they are too dry after cooking so I usually buy only dark meat chicken. However I had some boneless skinless breasts I bought on sale and decided to use them for this recipe. I used less of each spice than called for but otherwise followed the recipe exactly. They were so juicy and the flavor so delicious that I will definitely make them again. Read More
Rating: 4 stars
Made this a few days ago and my husband and I love it. I didn't have thyme or tarragon but the breading mixture still tasted great! Read More
Rating: 1 stars
Ummmm I'm really sorry we just didn't like these at all. The ginger was overpowering from start to finish. It's all you smell it'a all you taste. I love ginger but not in this recipe. They were edible but I won't be making them again. Sorry:( Read More
Rating: 4 stars
This chicken was very moist on the inside and crispy on the outside. My husband and teenage kids like it. The combination of spices in the coating was a little too complex. I would probably simplify the spices next time I make this. Overall it was tasty and not too difficult. Thanks! Read More
Rating: 4 stars
To prevent soggy bottom chicken breasts place a cooling rack (I used my toaster oven rack) over the baking sheet (I also lined the backing sheet with tin foil for easy cleanup). This prevents the chicken from sitting in juices on the baking sheet so it's crispy all the way around. Awesome recipe! Oh yea. you can also leave out any spices you don't want/have if you'd like... it's still very good:) First time I made it I didn't have ginger dried mustard or tarragon and it was still awesome. Tonight I had the dried mustard and tarragon but still no ginger. I think 20 minutes in the over was too much (my oven temp may just be off) so I'm going to try either turning down the oven a smidge or taking the chicken out a little early. Thanks again awesome dinner:D Read More