Banquet Frozen Chicken Recipe

I like the Banquet frozen chicken in a box.
Must be the chicken skin and fat that gives
this chicken a nice crispy but greasy flavor.
In this recipe I tried to get that flavor
without all of the greasiness.
At last, chicken that has a crunchy,
delicious coating like Banquet chicken.

Ingredients:
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can,
condensed cream of chicken soup
1 large egg
Old Bay Seasoning to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon sweet smoked paprika
salt to taste
pepper to taste
canola oil for frying

Directions:
In a shallow dish or bowl combine soup,
egg, seasoning salt and 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.
Place coated chicken on a platter and
refrigerate for 2 hours until it becomes doughy.
Heat oil in a deep skillet over medium heat.
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.