Ingredients for Crispy Crunchy Chicken
- 4 boneless skinless chicken breast halves
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 beaten egg
- 1 1/2 teaspoons seasoned salt
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2-3 cups vegetable oil for frying
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How to Make Crispy Crunchy Chicken
- In a medium bowl, whisk together the cream of mushroom soup, beaten egg, and seasoned salt. Set aside.
- In a large resealable plastic bag, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper. Mix well.
- Dip each chicken piece into the soup mixture, ensuring it's fully coated. Let excess drip off.
- Add the coated chicken pieces to the bag with the flour mixture. Seal the bag and shake vigorously until the chicken is evenly coated.
- Place the coated chicken on a wire rack or platter and let it rest for at least 15 minutes, allowing the coating to become slightly tacky.
- Pour vegetable oil into a large, deep skillet or deep fryer to a depth of at least 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 5-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy your incredibly crispy and crunchy chicken!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
10g
Carbs
10g
