"Crispy-Crunchy" Chicken

Directions

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.