4 skinless, boneless chicken breasts (cut in half lengthwise); rinse and pat dry

Batter:
1 can condensed cream of chicken soup (or mix a packet of Hidden Valley Ranch dressing mix with 11 oz fat-free plain yogurt or sour cream)
1 egg
seaasoning salt to taste
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Breading:
1/2 c flour
1/2 c cornstarch
1/2 t garlic powder
1/2 t paprika
salt and pepper to taste
oil for frying

4 skinless, boneless chicken breasts (cut in half lengthwise); rinse and pat dry 1 can condensed cream of chicken soup (or mix a packet of Hidden Valley Ranch dressing mix with 11 oz fat-free plain yogurt or sour cream) 1 egg 1/2 c flour 1/2 c cornstarch 1/2 t garlic powder 1/2 t paprika

In shallow dish or bowl combine the batter ingredients. Add chicken and coat completely. Set aside.

Mix the breading mixture in a resealible plastic bag. One at a time, place chicken pieces in the bag, seal and shake to coat. Place the chicken pieces on a platter and allow to sit until the outside coating becomes doughy (will make crispy when fried).

Heat oil in a deep skillet over medium heat; use enough oil to cover chicken. When ready add the chicken pieces and fry for about 7-10 minutes or until cooked through. Drain on a paper towels and serve.