Skinless Fried Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste

oil for frying

Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.

Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.