Better Than Best Fried Chicken

Ingredients

• condensed cream of chicken soup (0.298 can)
• egg (1 large)
• seasoning salt (0 )
• skinless, boneless chicken breast halves (4 )
• all-purpose flour (0.12 cup)
• cornstarch (0.12 cup)
• garlic powder (0.5 teaspoon)
• paprika (0.5 teaspoon)
• salt and pepper (0 )
• oil (0 )

Instructions

1. Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.
2. Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.
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; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.
5. Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 531
• fat: 29 g
• sats: 5 g
• carbs: 33 g
• fibre: 1 g
• protein: 32 g
• salt: 0.596 g