Southern Fried Chicken
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This deep fried chicken recipe is ideal for any busy weeknight, relaxed weekend, party, get-together or in fact any occasion you can think of. Deep fried chicken recipes are always appreciated and the cream of chicken soup used in this recipe for fried chicken gives the batter a thick and rich flavor and texture. This flavorful crust will delight your family or friends and if you want your amazing fried chicken recipe to stand out at your next dinner this recipe is sure to do the trick. Not all deep fried chicken recipes are equal and this one stands head and shoulders above many others because of the fantastic flavor it delivers.
A Tasty Deep Fried Chicken Recipe with a Twist
This delicious deep fried chicken recipe features chicken soup which really enhances and boosts the wonderful chicken flavor. Paprika, garlic and egg work together to make a heavy and rich batter, and to add even more flavor. You can try condensed cream of tomato soup or mushroom soup if you want to try a different flavor and either of these would be tasty with the fried chicken flavor.
Serve this delightful deep fried chicken recipe with ketchup, mayonnaise, potato wedges, deep fried mushrooms, French fries, onion rings or, if you are really hungry, all of these! Fried chicken is all about indulgence in the best tasting food and you might as well combine the best tasting fried chicken recipe with the best tasting side dishes.
The main reason why this deep fried chicken is so crispy is that it is left to sit for a while before you fry it. Don't omit this step if you are in a hurry because the difference between regular fried chicken and this extra crispy fried chicken is phenomenal. Crunchy fried chicken might be something you have only tried at fast food restaurants before now but it is so amazing, both in terms of flavor and texture.
Deep Fried Chicken Recipe
Ingredients -
4 chicken breast halves, skinless and boneless
½ cup all purpose flour
½ teaspoon paprika
10 ¾ fl oz can condensed cream of chicken soup
Seasoning salt
1 egg
½ teaspoon garlic powder
Black pepper, to taste
½ cup cornstarch
Vegetable oil, for frying
Preparation:
Mix the egg, soup and seasoning salt together, not adding too much salt if the soup is already salty.
Dip the chicken pieces in this mixture, making sure they are coated evenly.
Combine the cornstarch, flour, paprika, garlic powder and pepper in a bag.
Add the chicken breasts to the bag, shaking it well to coat them.
If you need to add more flour and cornstarch, add equal measures of each.
Put the chicken on a platter and leave it until it gets doughy.
This means it will become crispy when you fry it.
Heat the oil over a medium heat, using a heavy skillet.
Make sure there is enough oil to cover the chicken pieces.
Drop a little bit of the "dough" from the chicken in the oil.
If it starts to sizzle and fry, the oil is hot enough.
Fry the chicken breasts for about 8 minutes or until they are cooked through and the juices run clear.
( Serves 4)