I recently had a MAJOR break through! I know, it's chicken. Who gets this excited about chicken? Well, if you've made fried chicken and had it fail or anything fried only to have it fail, you will understand my excitement for this accomplishment.
I've attempted friend chicken in the past only to have it end up bland, burned, and all of the coating falling off in the oil.
But this time was different. The flavor was great, the skin was super crispy and light and it STAYED put!
It was a big hit with our family and now I'd love to share my tips and recipe with you!
A couple of things that I did different than the recipe:
I tripled the amount of spices that it called for and added another tsp. of seasoning salt on top of that. Maybe next time I'll quadruple it and see how that goes, but tripling it was perfect.
I also laid out a baking rack on top of a cookie rack that had paper towels under it for draining the chicken once it was done as well as another one to hold my raw, dredged chicken. That way I wasn't dipping chicken and frying, then dipping again. I dipped them all at the same time, washed my hands REALLY good, then began the frying process.
I waited until the coating was looking mushy before frying. That way it was good and coated on the chicken.
Instead of breasts, I used drumsticks. When doing this, you will need to increase your cooking time because of the bone. I cooked mine about 7 minutes on each side.
I think that's it. This recipe is unique in that it calls for cream of chicken (I used mushroom) soup and corn starch. It must be the key to success. At least for me it was.
4 skinless, boneless chicken breast
1 (10.75 ounce) can condensed cream
of chicken soup
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
|1.||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.|
|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 (there should be an equal amount of each in the mixture).|
|3.||Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.|
|4.||Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). 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.|
|5.||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.|