Ingredients:
4 boneless skinless chicken breast halves ( Cut each half lengthwise into 2 pieces to create a total of 8 pieces)
1 (10 3/4 ounce) cans condensed cream of chicken soup ( undiluted)
1 eggs
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:
Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
Dip chicken pieces into soup mixture and turn so as to coat all over.
Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
Drain pieces on paper towel and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.