Quick and Easy Fried Recipes Using Boneless Skinless Chicken Breasts
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04/14/2008
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.
02/20/2008
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.
02/09/2008
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.
07/11/2008
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.
02/29/2008
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!
08/30/2010
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:(
02/08/2008
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!
07/01/2013
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
02/09/2008
I liked it at first but after a couple of bites the black pepper was biting back. I did enjoy using all of the different seasonings, it made me feel like a chef, lol. It did come out moist and crispy, and I liked that. I would definitely cut way back by at least half on the pepper though.
01/28/2011
I made the recipe as stated & it was extremely dry & tasteless. Will make a sauce to go with it the next time. I made it with Costco frozen chicken breasts & thinking maybe that's why it was so blah. Will try fresh chicken & try again.
12/14/2012
So good. Pan fry in cast iron and bake on the slotted broiler pan for crispiness.
07/31/2011
We enjoyed this. We used thin chicken cutlets instead of breasts because we like them better. We also followed the advice of other reviewers and placed it on a rack on top of a jelly roll pan to bake it, and it was very crispy. I had told my husband to omit the ginger becasue I don't like it, but he snuck some in and it was good.
02/18/2008
I've never been good at fried chicken, but even my picky son raved over this recipe. It was crisp, tender, juicy and perfectly seasoned. Thanks!!
10/16/2012
This is the tastiest and fastest recipe's ever! I made these in just about 40 minutes. I cut the chicken breasts into four pieces, smaller than the recipe, but the chicken cooks faster this way. I reduced the recipe to just two chicken breasts because it was mainly just for me - mom tried it and loved the taste. I don't have mustard or tarragon and so I used cayenne pepper & sweet paprika instead. The oregano taste pops out in this recipe. I'll definitely be making this again and again!
03/01/2008
Truly the best chicken dish I ever made. The juiciness is locked right in and the spices, although stronger than in most similar recipes, really works in a Colonel Sanders kind of way!
02/01/2012
very moist! liked the texture of the crust, but it was bland. i also used butter in the oil to brown the chicken. will try it again but will be heavier on the spices in the flour
04/23/2012
Chicken tenders came out delicious with this recipe. It's a simple and fun recipe to make. I used less ginger (seemed like too much) and buttermilk instead of regular milk to make it a bit richer, but otherwise the spices are pretty much perfect. Tastes very similar to fancy restaurant chicken tenders, but better. Great blend. Be careful with the salt – some pieces came out a bit too salty, so just be sure to mix it up very carefully or maybe even add a bit less. Also, I don't really see the need to bake these after frying. If you cook them thoroughly while frying, there's no need to bake it and it will probably come out soggier than crispier to be honest. Definitely try this one.
06/26/2015
This was a very taste recipe. Just to share a trick Chef John had when I was watching his chicken parm recipe. He says to put your flour in a shaker bottle (I used a salt shaker that had larger holes than normal) and instead of dredging in a mound of flour, just shake on enough to cover on both sides. It works really well. Gets the chicken very crisp without the breading falling off in the pan and it stays crisp in the oven. Also use very hot oil to brown.
05/17/2011
3 stars because as BaysMommy commented, the chicken did get soggy on the bottom so next time I will try to overcome this by turning the chicken after 12 minutes. I love the method, but the herbs didn't hit the spot for me, however I will ALWAYS flour-egg-flour-rest my chicken from now on-- makes for a great crust that stays on!
08/10/2011
Really Really good I did not use the ginger and also cut the salt and pepper in half
01/06/2011
Very good! I gave my husband a knife to cut the chicken--but he didn't need it! It was very tender & had great flavor. I did use less S&P than the recipe suggested, but I kept the other seasonings/spices as per the recipe. Even my picky pre-teen son and his friend loved it. I don't really like fried chicken b/c it's too greasy for me, but my hubby loves fried chicken--this was a great mix...had enough of the "fried" flavor to satisfy him but wasn't greasy at all so I was happy. Will definitely make again!
09/17/2010
This chicken is delicious! I followed the recipe exactly except for the thyme because I didn't have any (substitute with rosemary). I did bake it on a rack like other reviewers suggested. Didn't cut down on the salt but only did 1 TBSP of black pepper because I thought my kids might think it was spicy. The blend of herbs was unbelievable, the chicken was juicy and crispy. I served this chicken with potato wedges and "make your own salad" and it was a hit with all my kids and my husband couldn't stop telling me how good it was. Thank you Alesia for this recipe. I will keep it and make it regularly.
04/30/2014
This is delicious chicken!!!!! I'm giving it 4 stars because I didn't love the spice combo. I made it again and switched out the ginger & tarragon with a heaping teaspoon of Cajun seasoning -- perfect. I baked on a rack in the oven and used a really hot pan & oil -- it makes a big difference. Great recipe, thanks for sharing.
12/14/2010
I always have trouble cooking chicken. I either under cook and throw it out or over cook because I'm afraid I'm under cooking and it's NEVER juicy. Also I find it amazingly hard to get the chicken breast to have seasoning. Still I find the seasoning of the breast a mystery! Anywho, this was great! The juiciest chicken I have EVER made! Does anyone know if I brown the chicken a bit longer on frying pan will I be sacraficing the juices?
08/20/2012
This is delicious and I skipped the whole pan frying and baking part and just deep fried the chicken. It turned out great!! Wonderful spices!!
02/28/2010
I am a terrible cook, but I couldn't even mess this up! I didn't have any tarragon or ginger, but it still turned out great. The outside wasn't overly crispy, but just enough to keep the chicken really moist and tender. I used a cookie sheet, and didn't have any problems with the bottom being soggy. My husband is a VERY picky eater, and he said he wouldn't change a thing!
12/30/2014
I love this recipe! I've made it several times now and it has become a family favorite. To keep the chicken from getting soggy on the bottom while baking I line the baking pan with crinkled up foil. Every piece comes out crispy on the outside juicy on the inside.
10/28/2010
My boyfriend told me this was the best thing I'd ever prepared...so I'd say it was a success! I too only added half the amount of pepper and a little less than a tablespoon of ground mustard. I also placed the chicken on a cookie cooling rack over a baking sheet to prevent sogginess. Thanks for this recipe!
11/10/2010
They tasted pretty good, but they were too soggy. I think next time I will just fry them.
05/12/2014
I haven't tried this exact recipe of spices, but, I can tell you the technique of browning the chicken lightly in a small amount of oil, after you have dusted them with the spices you like in a flour mixture, and then placing the chicken on a small roasting rack over a glass dish (to catch the drippings) and baking in an oven of 300°F for 1 hour to 1hr 15min, will give you a beautiful moist chicken breast that is not soggy on the bottom. One can use a cooling rack or roasting rack. Just something to hold the chicken up allowing the oven air to flow around it. I've been baking chicken breast this way for years. Enjoy!
11/21/2013
Based on other reviews I used 1/2 the called for ginger and pepper. I didn't use tarragon only because I didn't have any. My very picky boyfriend who usually adds hot sauce to everything LOVED this chicken. He said it had a great flavor, similar to KFC. He didn't even need to use any hot sauce. :) Although since he loves spicy food he did say he might add something to make it spicy next time.
08/14/2011
really REaLLY delicious and juicy and yes, tender, as advertised. kept the recipe as is and it was really awesome. i loved these. lots of good flavor. i made some honey mustard dip to go with.. so good! mmmm.
03/28/2012
Hmm... I'll start with the positive- the chicken was very moist. I was able to easily cut it with my fork. However, the skin was disappointing. Some of the skin fell off in the skillet. More of the skin stuck to the bottom of the cookie sheet. A little of the skin (left on the chicken) had soft uncooked dough-like flour/egg remaining. I also did not care for the seasoning... Too much for me... Sorry, I will not make this again. I will, however, let the chicken rest for 10 minutes, fry and then bake as recommend. I believe this contributed to the even cooking and moist meat.
03/22/2015
This indeed is the most tender and moist chicken I ever have ever tried. I also added grated Parmesan cheese to the flour mix. What came out of the oven was pure delight. Thanks.
01/09/2011
Top-notch. Wife-approved!
08/20/2010
We tried this recipe last night for dinner and it was one of the best tasting chicken recipes we've ever had.
03/23/2013
I used my own spice mix but everything else by the recipe. It was so great! I couldn't believe how moist the chicken was. New family favorite!
11/19/2012
Love this recipe! By far the best fried chicken I have ever tried! I don't usually like to change the recipe before rating it but for this one, there was such an abundance of reviews saying to cut back on salt and pepper that I did. I cut both in half and it was perfect! I accidentally pulled chicken thighs out of the freezer instead of chicken breasts and it was still amazing. I just cut off all the fat first, rinsed and patted dry then started the breading process. The only other thing I did differently was that I put the chicken on a slotted cooking sheet (like another reviewer said) and it ended up perfectly crispy on both sides. I can't say enough good things about this recipe! A must try.
10/01/2013
I should have known that I wouldn't be a huge fan of the flavors but I thought I'd give it a go anyway. The chicken was moist and the coating stayed on so that's always a plus. The tarragon and ginger (I love ginger by the way), were just too overwhelming. Just a tip...if you spray a wire rack with cooking spray and place the chicken on that prior to baking, there won't be any issue of a soggy bottom as some have noticed. I gave it 4 stars because I'm sure it tasted exactly like it was supposed to and as stated, I should have known that it would not be the best flavors for my palette.
09/29/2011
Excellent! Super tender & juicy and really easy. Thanks for a great recipe!!
07/14/2008
Maybe it's that I'm not the biggest fan of fried food. Good not great. Family seemed to think it was o.k Even skipping the second breading it still was too much coating for my liking. Seemed a little bland actually but maybe I cut back too much on the salt & pepper though I would have thought all the other seasonings would have compensated for that.
01/07/2010
I was looking for a quick meal and found this and it was indeed quick and tasty and moist inside. The amount of spices seemed over the top to me. I made 1/2 a recipe and cut the spices to 1 tsp. each and it worked out fine. We dipped the chicken in sweet and sour sauce.
04/09/2012
Much Better than my great grandmothers recipe by far!
06/19/2011
While I like the concept, the coating did not suit my taste. However, I will continue to adjust the seasonings to suit my taste.
08/14/2013
My 13 yr. old gives this recipe two thumbs up! Reviews were very helpful to perfect recipe. Agree with comment to reduce spices, especially ginger, thyme, salt and pepper. The measurements seemed excessive, so I used two teaspoons instead of one tablespoon and omitted the Tarragon. As for the soggy bottom comment, line baking pan with heavy foil and spray lightly with non-stick oil. Transfer chicken immediately after removing from oven. Chicken was crisp on both side and juicy. I'll definitely make this again.
01/24/2011
This recipe has such satisfying flavors! Thanks.
10/13/2012
We really enjoyed this recipe and have added it into our regular cooking rotation. The chicken had a great flavor from all the seasonings, and the meat itself was very juicy with a nice, crispy coating. We baked it on a rack over a baking sheet to help prevent the sogginess other reviewers complained about - it helped a lot. I have a hard time keeping chicken breasts from getting dried out, but these were so moist. To go with it, I made a milk-based chicken gravy with the browned bits in the pan and poured it over the chicken and mashed potatoes. Delicious and very, very easy.
01/22/2015
I have been trying (unsuccessfully) for years to make a decent fried chicken b/c my mom & grandma raised the bar high! This was an easy recipe to follow and the chicken was quite good! Not quite as good as my mom's.... but definitely sets me well on the right track!
01/14/2012
Thank you!!! My chicken was so crispy on the outside and tender in the inside! It was perfect.
01/08/2011
Delicious! Nobody has ever taught me to fry chicken before, and I'm not thrilled about dealing with bones and skin. This was a delicious fried chicken meal.
02/25/2015
This has become a staple in our house. The only alteration I made to the recipe is to use homemade breadcrumbs instead of the flour. Makes great leftovers, too.
05/12/2015
Half the salt and pepper. Had to fry again once out of the oven because the chicken got mushy.
08/19/2013
Very good! This chicken was definitely very moist, and it tasted great!
10/15/2011
I really wanted to love this one...but, it was a bit bland for us.
08/15/2013
My husband and I did enjoy the chicken. It was crispy and moist. I didn't have terragon or ginger which was one change I made to the recipe. As with another reviewer, I used more oil to brown the chicken. I also agree with another reviewer and should have read this before making the dish and I felt the recipe called for too much salt and pepper and I like things salty:) I recommend making sure you make a gravy to counteract the saltiness. We also ate this dish with white rice and the gravy was an especially nice addition to the meal.
05/08/2012
I made this tonight. It was awesome! My whole family really liked it - even the one who does not like chicken. I took the advice of a couple of reviews and backed it on a rack which kept the bottom of the chicken from getting soggy. My only difficulty was that it did stick. Will have to try to spray the rack before I put the chicken on it. Otherwise, this was really flavorful and moist.
06/07/2010
Chicken and rice? Again? Yes, but with a twist! I was so happy I stumbled upon this recipe when I was looking for a way to jazz up these frozen chicken breasts. Very simple but loaded with flavor. The seasoning is fantastic. The breading turns out golden and crispy while the inside is juicy and moist. I've made this more than once and it's become a favorite at our dinner table. Thanks!
06/25/2012
I have made this several times over the last few months and everyone has loved it. It is a great recipe! Thanks! I modified the spices by decreasing the amount and I pound out the breasts flat with a meat tenderizer before breading so I can cook them completely in the pan.
05/02/2011
This is pretty amazing. Someone said it was too messy, but for fried chicken it is typical. Very tasty. Add a little red pepper to spice it up even more.
10/26/2012
Love this recipe, we don't usually like chicken breasts because they are too dry. I had some costco breasts and thought we would try a new recipe. This is the 2nd time I've made this recipe, still don't have any tarragon but other than that I followed the recipe, I like to read reviews so I baked them on a slotted broiler pan. Definitely a keeper, thanks for sharing...
06/08/2014
I used chicken tenderloins bought from Costco and made about 30; aldo substituted coconut milk for cows milk and it turned out great. sealed them and froze for dinners later. Great substitute for store bought, frozen processed garbage. Make some honey mustard from scratch to compliment this recipe. My boys love these!
03/31/2010
I pretty new to cooking and have always heard that fried chicken was tough to pull off. Well, I thought this recipe was simple and very easy to follow. I didnt use tarragon and I added some chili powder. My only fuss is that it tasted too herby so I might leave out the oregano next time
03/28/2012
So good! With a couple slight changes. I marinated my chicken in buttermilk, a dash of cayenne, tablespoon of Dijon, salt, pepper, and two minced cloves of garlic for about 2 hours. Then, dipped in flour, egg, flour and picked up with pan fry and bake. Left out the tarragon, ginger, thyme, garlic powder and oregano. Delicious!!
03/01/2011
This chicken is awesome! My kids love it along with a very picky boyfriend. The outside had a nice crispy texture and the inside is super moist. I did not have all the spices but I got most of them and pretty much any spices you like mixed in with the flour will do great. This is my new fried chicken!
12/06/2014
Turned out great! I didn't quite add the full amount of the specified seasonings, but added 2 tablespoons of chicken rub on my end. To avoid the soft bottom from the baking sheet in the oven, I put it on the open grill in my Traeger for 20 minutes at 350. Family loved it, I will definitely make it again.
08/22/2014
This was pretty good! I didn't use the ground mustard, only because I was out of it! I did use Adobo seasoning in it's place, always a good choice in almost any dish! I served this up with corn on the cob, mashed potatoes & Red Lobster boxed cheddar bay biscuits!
04/15/2011
Really Really Good!! I didn't use the spices listed, I just threw in what happened to be in my spice cabinet at the time. But, the method of browning the outside first then baking them is brilliant! They were soooo moist and yummy! I did put them on a rack, but they still ended up a little soggy on the bottom, but they were so good, no one minded ;o) Will definitely make again!
08/14/2013
Fantastic! My hubby, who is incredibly finicky, absolutely loved the coating on the chicken, as did I. I put the flour mixture in a bag to coat the chicken...I just think it is easier and less messy than using a plate or shallow bowl. The seasoning is perfect! Next time, we may dredge the chicken in the egg mixture again, with a few more dredgings of flour, as we love this crust so much we want more! Thanks for the BEST chicken coating we have ever used!!!!
03/31/2008
Excellent! The whole family enjoyed these - very juicy and great blend of spices.
05/12/2014
I have made this twice. This was good exactly as written (a bit salty and I did put the chicken on a rack to keep it from getting soggy on the bottom when baking). The second time the spices I used were one tablespoon lemon pepper, one tablespoon Italian seasoning, one tablespoon of salt and one of pepper and a teaspoon of both dry mustard and garlic powder. Came out great and a bit more to our families tastes.
05/03/2012
Tried this recipe with my parents and it was a huge hit. Tarragon is my new favorite spice, definitely made the chicken awesome. It was amazingly flavorful.
06/26/2015
We thought the ginger, garlic powder and tarragon were just overpowering. Reducing to one teaspoon (not tablespoon) of the ginger and tarragon would be more appropriate, and fresh garlic always contributes a superior flavor to its powdered counterpart. Additionally, just putting the chicken on a baking sheet and baking that in the oven ensures a resultant soggy bottom, as the pieces will sit in their own juices as they cook. Placing the chicken on a rack over the baking sheet will obviate that problem. The meat was moist. But as is, this did not result in a flavor that appeals to us, and the soggy bottoms compounded a less-than-successful dinner.
08/24/2010
I made this last night, scaled down for two serving. My kitchen is woefully understocked, so I had no herbs. Instead I used garlic salt in place of the salt, threw in a dash of chili powder, and lot less pepper. It came out delicious, moist, juicy, and with a nice thick crispy coating. Everything I want in fried chicken, and I found it easy to make, too. I may try making a larger batch, pan-frying, then freezing to finish baking at a later time when I don't have time to prep anything for dinner.
02/12/2011
This was pretty easy to make and turned out much better than I expected. Very crispy & tasty breading with succulent, juicy chicken inside. I will definitely be making this again. With that said, I did have to cut down on the spices a bit or else they would have been too overpowering. No majoy adjustments though.
10/20/2011
Made this tonight-my first time frying chicken. Super good, rave reviews from everyone. It's time consuming and messy, but totally worth it. I used 3 packages of breasts and a huge package of drumsticks so I doubled everything. Also used buttermilk instead of regular milk. I used the spices exactly as they were in the recipe. I'll definitely make this again...someday!
08/12/2010
EASY and does taste great! Great for left overs as well, salad, strips for kids too!
06/26/2015
I have been making these for years only pounding the breasts and slicing into strips and then doing the transition into fried/baked chicken strips, patting the strips with a paper towel BEFORE baking. They are mouth watering, delicious and very easy.
02/03/2013
Excellent recipe, the chicken was so tender! I changed up the spices a little and it worked really well. I cut the pepper in half, added more garlic powder, some minced onions, and I left out the tarragon. I cooked it just like the recipe stated to, but I made it into chicken parm. Definately will make again!!
04/03/2011
I didn't have any tarragon or ginger so I left those out. The breading and cooking method are excellent and the chicken is so tender!
06/12/2015
This chicken was so tender and moist plus the crust was crispy. I didn't have any ginger, tarragon, or ginger but added paprika. It was still great. The seasonings can be alternated to your taste. My husband loved this chicken and he is super picky!!! Will be our favorite chicken recipe from now on.
11/07/2014
Delicious
06/28/2013
Great! Did as others recommended and cut back on salt and pepper. Had no Tarragon so used Herb de Provence. The dried mustard was the highlight! Also, cooked on a rack but had very little grease anyway. A keeper!
11/06/2013
Tried this for the first time tonight. The number of ingredients scared me...but once I got everything out it was quite easy to prepare. I scaled it down for four servings. I should have used less pepper and less salt - we don't normally use those, so they stand out when we do. Easy to prepare, chic was moist and not greasy.
05/15/2014
This was great I cut up two potatoes and put them on the pan also. The chicken was moist and the potatoes tasted like roasted potatoe. The family loved it.
08/19/2013
I made this with all organic ingredients and it was an easy, delicious recipe. The only thing we did not have was the tarragon - but it still was yummy. The kids and dad loved it! The chicken was moist and flavorful- would make again! However we loved the breading so much we think we would use strips instead of breasts so it would have more of the breading!
08/11/2009
so good and so easy! we put some dijon mustard in the eggs and milk to add a little spice because we didn't have all the spices recommended. still tasted great!
06/26/2015
This is an effective way to preserve the moistness in chicken breasts. However, I eliminated the ginger and tarragon and cut down on the salt and pepper, particularly the salt, at least by half. I find that a sheet of parchment paper under the chicken breasts prevents sticking during the baking process. I also find that baking time of 10 to 15 minutes is quite enough as most of the cooking is done in the pan.
04/22/2015
I loved this! It was fairly easy and really tasty, and best of all, the chicken wasn't dry after cooking. I had been craving some fried chicken and this was very satisfying! I didn't have any dry mustard, so I added 3 tbsp of regular prepared mustard (think French's) to the egg/milk mixture and it worked just fine. I also added a couple shakes of smoked paprika and cayenne to spice it up a little more, but I think it would have been just fine without it. Yum!
08/28/2013
fantastic and simple!
05/28/2015
Cooked as directed. I love the cooking method - the chicken came out crispy and moist. However, the spices were overwhelming. Next time I will cut the spices way back. I don't want to hide the taste of the chicken, just give it a kick.
05/30/2009
This was an excellent recipe. Easy to follow (had to make 14) and my family just loved it. I omitted the dried tarragon since I didn't have any. After reading the reviews, I cut back on black pepper and omitted salt. I in turn did use racks in my pans so the chicken wouldn't get soggy. They still weren't all that crispy. The breading still flaked off the chicken. In my opinion it was still a bit spicy for me and my stomach but I had raves from my family. It looks like I will definitely be making this again in the future.
04/12/2011
Overall, it was a great recipe. I didn't need nearly as much flour as the recipe called for and wish I had added more spices. The outside of the chicken was nice and crisp and the inside was so tender! Definitely going to make it again!
02/25/2013
The finished product of this recipe was beyond my expectations. I didn't have the tarragon or thyme, but it didn't seem to matter. I thought the chicken was a little heavy on the pepper, but my family loved it so I will continue to make it as the recipe indicates. I did use a rack on top of a cookie sheet and the chicken was crispy on the outside and moist on the inside. My family absolutely loved this recipe, I will be making it again (and again)!!
06/26/2015
I have to agree with Lisa's comment on 10/16/10. Way to much ginger, and baking time was way to long.
08/08/2012
My husband and I loved it! I used smaller pieces of chicken, instead of using half a breast. I cut each chicken breast into about 8 pieces. This cut down on the time in the oven to 10 min. Great recipe!
02/09/2015
For the very first I made fried chicken that was very good...thanks for the recipe! BTW I put it on a rack in the oven so my chicken wasn't soggy at all.
10/16/2013
I didn't change a thing, and these are so tender and delicious. My 5 year old ate a whole piece. Leftovers would be great sliced on a salad too!
02/26/2014
This recipe was easy and delicious. I reduced the salt & increased the garlic powder. I think next time I'll skip the tarragon.
08/08/2013
This is the 3rd or 4th time I've made this and as written it's great and played with it's great....it's just great!
Source: https://www.allrecipes.com/recipe/159972/tender-pan-fried-chicken-breasts/