Better Than Best Fried Chicken recipe

4 servings

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

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.

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).

Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried).

Heat oil in 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.

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.