Directions:
1. Consolidate soup, egg and prepared salt in a vessel and put
aside (soup is now salted so be watchful on measure of prepared salt
you include).
2. Combine flour, cornstarch, garlic powder, paprika, salt and
pepper in a resealable plastic sack.
3. Dunk chicken pieces into soup mixture and turn in order to
cover everywhere.
4. Spot chicken pieces (each one in turn) in sack with flour
mixture, seal pack and shake to layer chicken (if more flour mixture
is required, include equivalent measures of flour and cornstarch to
sack).
5. Spot covered bits of chicken on a platter and permit to set
until the covering gets to be uncooked (this is basic to guarantee
freshness when fricasseed).
6. Hotness oil in a profound fryer or in a skillet over medium
high temperature, utilizing enough oil to cover chicken pieces when
fricasseed (you can test oil in skillet by dropping a bit of the
sticky covering into the hot oil- oil is prepared when batter starts
broiling instantly).
7. When chicken is uncooked, sear pieces in oil for approx 5-8
minutes or until cooked through and juices run clear.
8. Channel pieces on paper towel and serve.
Ingredients:
- 4 boneless skinless chicken breast halves (Cut each half lengthwise into 2 pieces to create a total of 8 pieces)
- 1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
- 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)
