This style of fried cookie was common in many European civilizations. It can be formed by pulling one end through a slit cut into the dough, despite the fact that this particular recipe calls for tying it in a knot.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 chicken breasts |
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
- ¼ cup milk
- 8 (6 ounce) skinless, boneless chicken breast halves
- ½ cup vegetable oil
Instructions
- Line 2 baking trays with aluminum foil; set aside.
- 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in flour once more; shake off excess.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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).
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 4 g |
| Sodium | 1843 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It’s alright! I thought that I had done something wrong when they came out soggy, but it seems others recommend using a slotted pan which I don’t own. I omitted the ginger based on reviews and it tastes pretty good, just didn’t like the texture of the bottom breading but I think that’s avoidable. Will probably make again with some changes.
I will admit that I seldom cook. I have a problem with chicken being dry and overcooked. After reading all the reviews and helpful hints, I was worried about not having the pan hot enough. Well I scorched the heck out of the chicken. I knew I wouldn’t have to make it very long but, checking it at about 12 minutes it was 195°. Oops! The seasoning of the chicken was very nice except for being scorched. I will definitely try this again with a cooler pan.
Followed instructions fully – best darned chicken I’ve ever cooked! Thank you for finally making it possible for me to serve fried chicken without being laughed at ha!
Easy to make, smells very good, I’ll make it again, I loved it so much! Sean
Didn’t have any tarragon, didn’t use thyme leaves. halved the quantity, used 4 skinless bone in thighs. The coating was superb and chicken tender. Will make again.
I cooked it for my wife, I’ve always wanted to have an organic dinner! I used the seasoning’s listed and got the organic version of them as well as the chicken. Overall the meal was a 10/10 the wifey loved it! It was really easy to make especially for someone who isn’t all that good in the kitchen. Hopefully this helps someone!
As per reviewers will use more flour, my seasonings. Will fry in pan only to avoid heating up kitchen.
Very tasty and easy! I did pan fry it the entire time and skipped the oven as I didn’t want to heat up the kitchen. Worked well and definitely a recipe to include in my meal rotation!
Great recipe. Tastes even better when you use bone-in breasts.
Delightful combination of spices . Simple and easy . Highly recommend it
It was some of the tastiest fried chicken I’ve ever eaten! It was crispy, salty, juicy tender inside, fully cooked. I put it into my mouth and couldn’t believe that I’d made it. It was THAT good. The only changes I made were that I nixed the tarragon and added an extra sprinkle of garlic powder. I also used thighs instead of breasts. Baked them for 25 minutes exactly, perfectly cooked. I took the skin off the thighs and lightly breaded them with some leftover breading and fried them separately while the chicken was in the oven. So. Tasty.
I changes servings to four. Perfect for two large chicken breasts. I substituted marjoram for the tarragon. I browned chicken on high to get a quick crisp coating. Loved the seasoning and chicken breasts were very tender. Will definitely make again!
Too salty, I think the Salt was supposed to be in teaspoon not tablespoon
I made some modifications like using masa for the first flour and gluten free panko for the last dip. My chicken was thigh meat cut into bite sized nuggets. Came out just as described. Juicy and tender. Very satisfying.
Really very good, quick and easy to make. Everyone enjoyed it!! Five Stars!!
Turned out great! Love this one, have made it 3 times now. 🙂
Turned out great, even my 11 year old grandson liked it, my husband said it’s a keeper.
Love this recipe. Used to buy frozen tenders, but I thought this recipe didn’t look too hard. After making it, I’ll never go back to flash frozen. Flavorful, juicy, my husband loves them, and he’s a fried chicken snob. We omitted ginger, tarragon, and mustard powder, but added in 1tsp rosemary, followed the other spices. I used the amount of oil that I thought was appropriate for my large pan. I used Bob’s Red Mill all purpose gluten free flour because I’m GF, it worked just fine. The 10 minute waiting time is critical for the breeding to stick. Since I use a whole pack of fresh breast tenders, it usually takes me about that long to get everything coated. I use a digital probe thermometer to make sure they’re done at the thickest part when coming out of the oven. We love them! They keep for a couple days in the fridge too for easy reheating. You won’t regret this!
This is a great recipe! Very moist, super tasty!
Really delicious!
I loved it!