This is a messy recipe. I lay out a baking rack on top of a cookie rack that has 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’m not dipping chicken and frying, then dipping again. I dip them all at the same time, wash my hands REALLY good, then begin the frying process.
Perfect Fried Chicken
of chicken or mushroom soup
|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. Be sure to use enough oil to cover chicken pieces.|
|4.||Place coated chicken on a baking sheet or platter and allow to sit until it becomes moist/doughy (this ensures nice and crispy chicken)|
|5.||Fry chicken pieces in oil for about 10-12 minutes, or until cooked through and juices run clear. Drain on baking rack or paper towels and serve.|