Better Than Best Fried Chicken

By Coldsnap46

"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." --Recipe by CANDY WOO LI

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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from allrecipes.com

Preparation

Step 1

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.

Note: Prep video for this recipe on website. EXCELLENT tips/suggestions from reviews of this recipe available on website. *Many reviewers agreed - add additional seasonings to the flour mixture.