Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
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 |
