Ingredients:
| 2 cups gluten free flour 1 tablespoon dried tarragon 2 tablespoons 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 egg 1/4 cup rice or almond milk 8 (6 ounce) skinless, boneless chicken breast halves 1/2 cup vegetable oil |
Directions:
| 1. | 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. | ||||
| 2. | Preheat oven to 350 degrees F (175 degrees C). | ||||
| 3. | Heat the vegetable 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. |