- flour - 2 Cups
- estragon - 1 st. a spoon
- salt - 2 items. spoons
- ground ginger - 1 st. a spoon
- ground black pepper - 2 Art. spoons
- dry mustard powder - 1 st. a spoon
- dried thyme leaves - 1 st. a spoon
- garlic powder - 1 teaspoon
- dried oregano - 1 teaspoon
- egg - 1 teaspoon
- milk - 1/4 Glass
- halves of chicken breasts without skin, boneless - 8 pieces
- vegetable oil - 1/2 cup
Mix flour, tarragon, salt, ginger, pepper, mustard powder, caraway, garlic powder and oregano in a shallow bowl until a homogeneous mass is obtained. Whisk the egg and milk until a homogeneous mass is obtained in the bowl. Roll the chicken breasts in flour, shake off, and then dipped in an egg and again in flour. Put the breasts aside for 10 minutes. Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Heat the vegetable oil in a frying pan over medium heat. Again roll the chicken breasts in flour and shake. Fry the chicken in hot oil until golden brown on both sides. Put on a baking sheet and bake in preheated oven for 20 to 30 minutes.
Servings: 8-9