Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.
Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.
Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Recipes
- Chicken
"My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!"
Ready In:
26hrsIngredients:
13ingredients
CHICKEN
- 8 -16 assorted skin-on frying chicken
- salt & freshly ground black pepper
BREADING
- 1 2⁄3 cups all-purpose flour
- 1⁄4 cup cornstarch
- 2 tablespoons fine cornflour (or masa harina flour)
- 2 tablespoons seasoning salt (Lawry's, no exceptions!)
- 1 tablespoon ground black pepper
- 1 3⁄4 teaspoons poultry seasoning (McCormick, no exceptions!)
- 1⁄4 teaspoon ground turmeric
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon paprika
EGGWASH
- 4 beaten eggs
FRYING OIL
- peanut oil
directions
- NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
- MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
- IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
- IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
- SERVE and enjoy!
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My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!