Perfect Fried Chicken
8 chicken leg drumsticks
1 (10.75 ounce) can condensed cream
of chicken or mushroom soup
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
| 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. |
