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 |