Better Than Best Fried Chicken

This was awesome! I made it at Scout Camp and it turned out great.
Prep Time: 15 Mins
Cook Time: 30 Mins

INGREDIENTS
8 skinless, boneless chicken breast halves
2 (10.75 ounce) can condensed cream of chicken soup
2 eggs
seasoning salt to taste
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
oil for frying

DIRECTIONS

In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.

In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).

Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.

Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Hamburger Soup

1 ½ lbs ground beef
1medium onion, chopped fine
1 28oz. can diced tomatoes
2 cups water
3 cans beef consommé
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 sticks celery, chopped fine
½ tsp. Parsley
½ tsp. Thyme
Pepper to taste
8 Tbsp. Pearl Barley

Brown ground beef and onions drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours or all day. Serves 10

Chicken Avocado Salad

1 lb. grilled chicken breasts, sliced
1 can (15 oz) Black Beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 Cup chopped peeled avocados
1 Cup chopped cucumber
1 Cup chopped tomatoes
1/2 cup thinly sliced green onions
1 teaspoon lime juice

Combine all ingredients together in a large bowl. And Mix.

In a small bowl combine:
2 Tablespoons cider Vinegar
1 Tablespoon Olive Oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Mix together and pour into large Salad mixture. Turn and coat. Cover and refrigerate for at least 1 hour before serving.

Fiesta Fajitas with Fresh Pineapple Salsa

Fresh Pineapple Salsa 2 cups fresh pineapple, chopped 2 tablespoons fresh lime juice 1/2 cup cilantro 1/2 jalapeno pepper, seeded and chopped 1/2 teaspoon crushed red pepper flakes (or less for a milder taste) Salt 1. Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky. 2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups. Note: add the cilantro slowly, you may not want to use the whole 1/2 cup Fiesta Fajitas
	For the marinade:
	1/3 cup canned pineapple juice
	2 tablespoons fresh lime juice
	2 cloves garlic, minced
	2 teaspoons cumin
	1/3 cup vegetable oil
	1 teaspoon salt
	1/4 teaspoon pepper For the fajitas:
	2 pork tenderloins (about 2 pounds), trimmed of silver skin
	2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers
	2 green bell peppers, cored, seeded, and cut into quarters
	2 red bell peppers, cored, seeded, and cut into quarters
	Olive oil for brushing
	8 flour tortillas, wrapped in foil

1. Combine the marinade ingredients in a large ziplock bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight.
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the fresh pineapple sauce, guacamole, and sour cream. Serves 8.