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- 6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
- 1 large egg
- 1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough)
- 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
- 10 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1teaspoon paprika
- 1teaspoon seasoning salt
- 1teaspoon ground black pepper
- 1pinch cayenne pepper (to taste, adjust to suit heat level) (optional)
- In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
- Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
- In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
- Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
- Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
- Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
- Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
- Once the chicken is doughy test oil by dropping in a piece of the “dough” into it the oil is ready when it stars to fry immediately.
- Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
- Drain on a rack.