I promise this is the most foolproof fried chicken recipe I’ve ever made.
I’ve made fried chicken in the past only to have it end up bland, burned, and all of the coating falling off in the oil. I’ve also had it look perfect on the outside, but raw on the inside. Medium rare chicken? No thanks, but not with this recipe. Is it the soup? The cornstarch? I’m not sure, but it is crispy, light, and has great flavor.
This is a very messy fried chicken recipe, but really what fried chicken recipe isn’t?
First, 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. Then I dip them all at the same time, wash my hands REALLY good, then begin the frying process.
I’ve tried this with legs and chicken breast tenders. Both turned out fabulous. Just make sure to adjust your cooking time for the tenders. Without a bone, they will cook a lot quicker than the legs.
Perfect Fried Chicken
- 8 chicken leg drumsticks
- 1 can can condensed cream of chicken or cream of mushroom
- 1 1/2 tsp seasoning salt
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 3/4 tsp seasoning salt
- pepper to taste
- oil for frying
- 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.
- 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. Be sure to use enough oil to cover chicken pieces.
- Place coated chicken on a baking sheet or platter and allow to sit until it becomes moist/doughy (this ensures nice and crispy chicken)
- 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.
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