"Crispy-Crunchy" Chicken

1. 1

   Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).

2. 2

   Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.

3. 3

   Dip chicken pieces into soup mixture and turn so as to coat all over.

4. 4

   Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).

5. 5

   Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).

6. 6

   Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).

7. 7

   Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.

8. 8

   Drain pieces on paper towel and serve.

* Per serving · 4 servings · Values may vary.