Recipe For The BEST Chicken Fingers

I found this recipe about a year ago and have been making it ever since! It uses cream of chicken soup but I sometimes make my own cream soups. fool proof!!!

1 lb – 1-1/2lb chicken tenders or boneless breasts cut into strips
1 can condensed cream of chicken soup OR 1/4 cup milk mixed with 1/4 cup chicken broth and teaspoon flour
1 egg
1/2 cup flour
1/2 cup cornstarch(the secret)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying

DIRECTIONS:
1. In a shallow bowl, combine the soup and egg, mix. Salt and pepper both sides of chicken lightly.
2. In a large bowl or plastic bag mix together flour, cornstarch, garlic powder and paprika.
3. Dip chicken in egg mixture, let drip off alittle, then put into flour mixture, coat and shake off excess.
Place coated chicken on a platter and allow to set a few moments until doughy.
4. Heat oil in deep skillet over medium-med high heat – 375o. Fry chicken pieces 5-9 minutes depending on thickness. I usually keep mine thin and fry 6 minutes.
Drain on paper towel lined cooling rack. Enjoy!

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