Better Than Best Fried Chicken Recipe

Ingredients
<br>- 4  skinless, boneless chicken breast halves
<br>- 1 (10.75 ounce) can condensed cream of chicken soup
<br>- 1  egg
<br>- seasoning salt to taste
<br>- ½ cup all-purpose flour
<br>- ½ cup cornstarch
<br>- ½ teaspoon garlic powder
<br>- ½ teaspoon paprika
<br>- salt and pepper to taste
<br>- oil for frying
<br><p></p>Directions
<br>step 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.
<br>step 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).
<br>step 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.
<br>step 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 step 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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Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 egg
- seasoning salt to taste
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper to taste
- oil for frying

Directions
step 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.
step 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).
step 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.
step 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.
step 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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