Tender Fried Chicken Breasts That Taste Great And Healthy Too
Everyone loves juicy, tender fried chicken breasts. The concern is always the calories and unhealthy products that go into making something that tastes so good. Sounds familiar right? I have tweaked this tender fried chicken breasts recipe to be healthy without giving up the flavor. You can find the original recipe here but if you want or on a diet and need to go gluten and grain free, this recipe works. You will fry it first, then bake. You should have a good meat thermometer to cook all your meats and poultry to proper temperatures. Not just for safety reasons when it comes to poultry but I can honestly say I don’t think there’s anything worst then dried out chicken. Since it’s one of my main sources of protein, it’s important it is moist and tasty.
2 cups Coconut flour
1 tablespoon dried tarragon
2 tablespoons sea salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 cup milk
8 (6 ounce) skinless, boneless chicken breast halves
1/2 cup olive or coconut oil
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 olive or coconut 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.
Please comment below on what you thought of this tender chicken breasts recipe.