Easy Fried Chicken

1. Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.

2. Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.

3. Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.

4. 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.

Cook's Note:

I heat up any leftover chicken in a George Foreman(R) grill for about 10 minutes and it tastes great.