I hope that people will like this extremely simple yet crispy fried chicken as much as my family does.
Prep Time: | 15 mins |
Cook Time: | 5 mins |
Total Time: | 20 mins |
Servings: | 8 |
Yield: | 8 servings |
Ingredients
- 5 cups vegetable oil for frying, or as needed
- ½ cup cornstarch, or more as needed
- 2 pounds skinless, boneless chicken breast
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
Instructions
- Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
- Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
- Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
- Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.
- I heat up any leftover chicken in a George Foreman(R) grill for about 10 minutes and it tastes great.
Nutrition Facts
Calories | 353 kcal |
Carbohydrate | 15 g |
Cholesterol | 65 mg |
Dietary Fiber | 1 g |
Protein | 19 g |
Saturated Fat | 4 g |
Sodium | 792 mg |
Sugars | 0 g |
Fat | 24 g |
Unsaturated Fat | 0 g |