4 boneless, skinless chicken breast halves
1 (10.75 oz) can condensed cream of chicken soup
Seasoning salt to taste
½ c. flour
½ c. cornstarch
½ tsp. garlic powder
½ tsp. paprika
Salt and pepper to tastes
Oil for frying
1. In a shallow dish or bowl, combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix. Dip chicken in mixture and turn to coat completely. Set aside.
2. 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.
3. 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.
4. 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.
Yield: 4 servings