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Ingredients
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5 cups vegetable oil for frying, or as needed
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½ cup cornstarch, or more as needed
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2 pounds skinless, boneless chicken breast
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2 teaspoons salt
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2 teaspoons garlic powder
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1 teaspoon ground black pepper
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1 teaspoon cayenne pepper
Directions
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Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
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Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
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Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
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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.
Nutrition Facts (per serving)
353 | Calories |
24g | Fat |
15g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 353 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 4g | 22% |
Cholesterol 65mg | 22% |
Sodium 792mg | 34% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 19g | 38% |
Vitamin C 0mg | 0% |
Calcium 18mg | 1% |
Iron 1mg | 6% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.