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Ingredients
- 4 4 4 skinless, boneless chicken breast halves
- 1 1 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1 1 egg
- to salt to taste
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 cup cornstarch
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon paprika
- to and pepper to taste
- oil for frying
- Directions
- to 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.
- to to chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried).
- to to to a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. 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.
- 7 to 10 in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Preparation
Step 1
Amount Per Serving Calories: 531 | Total Fat: 29.3g | Cholesterol: 127mg Sodium: 596mg Total Carbs: 32.5g Dietary Fiber: 0.7g Protein: 32.4g