CRISPY CRUNCH RECIPES

Steps:

• 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).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• 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).
• 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).
• 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).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

Steps:

• Place chicken in a large bowl of ice water and let sit 30 minutes.
• In a second large bowl, combine baking mix, garlic powder, salt, and pepper; mix well. In a third large bowl, mix buttermilk and hot sauce.
• Remove chicken from water, shaking off excess water, and dip in seasoned baking mix then into buttermilk mixture, and again in seasoned baking mix, coating completely each time.
• In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry coated chicken in batches for 10 to 12 minutes per side until golden and no pink remains. drain on a paper towel-lined platter. Serve immediately.