Better Than Best Fried Chicken ​

Servings: 8

Ingredients

	2 (10.75 ounce) can condensed cream of chicken soup
	2 eggs
	8 skinless, boneless chicken breasts halves
	seasoning salt to taste
	1 cup all-purpose flour
	1 cup cornstarch
	1 teaspoon garlic powder
	1 teaspoon paprika
	salt and pepper to taste
	oil for frying

Directions

Step 1 In a shallow dish or bowl combine the soup, egg, and seasoning salt (be cautious, as the soup has already been salted); mix together. Dip chicken in mixture and turn to coat completely. Reserve.

Step 2 In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt, and pepper. Individually, 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 must be an equal amount of every in the mixture).

Step 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Make sure to use enough oil to cover chicken pieces.

Step 4 Place coated chicken on a platter and invite to sit until it becomes doughy (that is critical, to make sure crispiness when fried). Once the chicken is doughy, test the oil by dropping a bit of the "dough" involved with it; the oil is ready when it starts to fry immediately.

Step 5 Fry chicken pieces in oil for approximately 7 to ten minutes each, or until cooked through and juices run clear. Drain in writing towels and serve.