4 skinless, boneless chicken breast halves
1 (10.75 ounces) can condense cream of chicken soup
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 the 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).
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.
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once the chicken is doughy, test the 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.
Per Serving: 531 calories; 29.3 g total fat; 121 mg cholesterol; 596 mg sodium. 32.5 g carbohydrates; 32.4 g protein