Better Than Best Fried Chicken |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends! Ingredients:
4 skinless, boneless chicken breast halves |
1 (10.75 ounce) can condensed cream of chicken soup |
1 egg |
seasoning salt to taste |
1/2 cup all-purpose flour |
1/2 cup cornstarch |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
salt and pepper to taste |
oil for frying |
Directions:
1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
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 and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the dough into it; the oil is ready when it starts to fry immediately.
5. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
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