Secret Ingredient Best Juicy Fried Chicken

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper
• 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)

Recipe

• 1 in a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
• 2 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.
• 3 in a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
• 4 working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
• 5 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).
• 6 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).
• 7 heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
• 8 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.
• 9 fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
• 10 drain on a rack.