This chicken fried with cornstarch is simply delicious and uses, of all things, cream of chicken soup! The end result will surprise you. It will be perfect — crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!
Ingredients
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- egg: 1 piece
- seasoning salt: (to taste)
- skinless, boneless chicken breast halves: 4 piece
- all-purpose flour: 0.5 cup
- cornstarch: 0.5 cup
- garlic powder: 0.5 tsp
- paprika: 0.5 tsp
- salt and pepper: (to taste)
- oil for frying:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
