Better Than Best Fried Chicken Yummy

Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 4


4 skinless, boneless chicken breast halves

1 (10.75 ounces) can condense 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


In a shallow dish or bowl combine the soup, egg, and seasoning salt (be careful, as the 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).

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.

Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once the chicken is doughy, test the 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.

Per Serving: 531 calories; 29.3 g total fat; 121 mg cholesterol; 596 mg sodium. 32.5 g carbohydrates; 32.4 g protein.

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