"Crispy-Crunchy" Chicken
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves (Cut each half lengthwise into 2 pieces to create a total of 8 pieces)
- 1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
- 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)
directions
- Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
- Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
- Dip chicken pieces into soup mixture and turn so as to coat all over.
- Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
- Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
- Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
- Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
- Drain pieces on paper towel and serve.
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Reviews
-
This fried chicken lives up to its' name!!"Crispy and Crunchy"!!The cream of chicken soup gave the chicken a nice flavour.I didn't have cornstarch so I used flour in it's place and it still turned out.I used the chicken breasts as called for in the recipe,but I think next time I'm going to try it with chicken parts.I might even try and "double-coat" them for extra "crunchiness"!!!!
RECIPE SUBMITTED BY
Rick B2
United States
Cooking is a great passion of mine. I am a carpenter by trade. The recipes I submit are usually a mixture of ones that are brand new and ones that are 50 plus years old. I like to look through old cook books and find a new recipe I've never tried before.