*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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.
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:(
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!
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
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Tender Pan-Fried Chicken Breasts to your Favorites