Simply fried and delicious chicken with chicken soup cream! Cornstarch is the other main ingredient. You will be surprised by the result. It is perfect — crispy from the outside, juicy from the inside, and full of flavor. This chicken is regularly requested by friends and family.
Cornstarch is one of our recommended chicken ingredients. In Asian fried chicken recipes, cornstarch is frequently used. The combination of the meal and corn starch yields the most crispy result. You could use a similar meal or flour mixture in place of a traditional, all-purpose meal, or replace all of your flour with cornstarch.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
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Ingredients:
4 skinless, boneless chicken breast halves
1 (10.75 oz) can condense cream of chicken soup
1 egg
seasoning salt to taste
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
oil for frying
Directions:
Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.
Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.
In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.
Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the “dough,” when it begins to fry immediately, the oil is ready.
Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (10.75 oz) can condense cream of chicken soup
- 1 egg
- seasoning salt to taste
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper to taste
- oil for frying
Instructions
Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.
Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.
In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.
Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the "dough," when it begins to fry immediately, the oil is ready.
Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.
