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Pan-Fried Chicken Breasts

Pan-Fried Chicken Breasts

Have you ever wanted some fried chicken right now? I love quickly accessible fried chicken–with no bones! Solution? Fry boneless chicken breasts!

Plus this recipe would work with chicken tenderloins also, just reduce the frying time.

So since I absolutely love fried chicken (who doesn’t?), take a listen to “So in Love” sung by Ella Fitzgerald.

Pan-Fried Chicken Breasts


  • 3 skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 3 tablespoons corn starch
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 2 teaspoons ground black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon lemon pepper
  • ¼ cup half-and-half cream
  • ½ cup canola oil


  1. Par freeze the chicken breasts. To make the chicken breasts half as thick, slice from end to end through the middle. Pat each piece dry with a paper towel. Set aside.
  2. Stir together flour, corn starch, tarragon, salt, ginger, black pepper, onion powder, oregano, cayenne pepper, and lemon pepper.
  3. Pour half-and-half cream into a pie dish.
  4. One at a time, dredge a chicken breast piece in the flour mixture, shake off excess, then put in pie dish and turn over several times to coat with half-and-half.
  5. Dredge in flour mixture again. Put in pie dish to coat with half-and-half. Dredge in flour mixture again then set aside.
  6. Repeat for each chicken breast piece.
  7. In a large frying pan, heat oil over medium to medium-high heat.
  8. Brown the chicken in the hot oil until golden brown and very crispy on both sides, turning them over several times.
  9. To drain off excess oil, place cooked chicken on a plate lined with paper towel.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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