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Better than Best Fried Chicken

This chicken fried with cornstarch is first dipped in a condensed soup batter, then fried until crispy and juicy for better-than-ever fried chicken.
Makes:4 servings


  • 1 (1½ ounce) can condensed cream of chicken soup
  • 1 large egg
  • seasoning salt to taste
  • 4 skinless, boneless chicken breast halves
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • salt and pepper to taste
  • oil for frying


Prep:30 mCook:30 mReady:1 h
  1. Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.
  2. Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.
  3. 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.
  4. Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.
  5. Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.

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