Better than Best Fried Chicken


Better than Best Fried Chicken


4 boneless, skinless chicken breast halves

1/2 teaspoon garlic powder

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon paprika

Salt and pepper, to taste

Seasoning salt, to taste

1 large egg, beaten

1 can (10.5 ounces) condensed cream of chicken soup

Oil for frying


Preheat oil for frying in a deep fryer or large, heavy skillet to 375°F (190°C).

Season chicken breast halves with garlic powder, salt, pepper, and seasoning salt to taste.

In a shallow dish, mix together flour, cornstarch, paprika, salt, and pepper.

In another shallow dish, beat the egg.

Dip seasoned chicken in the flour mixture, then in the beaten egg, and then again in the flour mixture, making sure to coat each piece thoroughly.

Fry chicken in preheated oil for about 7-8 minutes per side or until golden brown and fully cooked.

Drain chicken on paper towels.

In a small saucepan, heat cream of chicken soup until warmed through. Serve as a dipping sauce for the fried chicken.

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