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Southern Fried Chicken
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| Chicken Soup adds
flavor and texture to this delicious dish. |
| Ingredients
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4 skinless,
Boneless Chicken Breast Halves
1 (10.75 ounce) can Condensed Cream of Chicken Soup
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 |
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Preparation:
In a shallow dish or bowl combine the soup, egg and seasoning
salt (be careful, as soup is already salted); mix together.
Dip chicken in mixture and turn to coat completely. Set aside.
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
(there should be an equal amount of each in the mixture).
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.
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.
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