How to make fried chicken tender and juicy?


This pan-fried chicken is the most succulent, moist chicken you will ever try. It"s pan-seared on the stove, then baked until tender.

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2 cups flour

2 tablespoons salt

2 tablespoons ground đen 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

¼ cup milk

8 (6 ounce) skinless, boneless chicken breast halves

½ cup vegetable oil

Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, & oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.

Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, & again in flour. Mix aside to lớn rest for 10 minutes.

Heat vegetable oil in a skillet over medium-high heat. Dredge chicken breasts in flour once more; shake off excess.

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Cook chicken breasts in hot oil until golden brown, 2 lớn 3 minutes per side. Place onto a baking sheet.

Bake in the preheated oven until no longer pink in the center và the juices run clear, about trăng tròn to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Editor"s lưu ý

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