Better than Best Fried Chicken
Description
This chicken fried with cornstarch is first dipped in a condensed soup batter, then fried until crispy and juicy for better-than-ever fried chicken.
Ingredients
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1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 large egg
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seasoning salt to taste
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4 skinless, boneless chicken breast halves
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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salt and pepper to taste
•
oil for frying
Directions
1
Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.
2
Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.
3
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
4
Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.
5
Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.