Better Than Best Fried Chicken Recipe -
Better Than Best Fried Chicken Recipe
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Better Than Best Fried Chicken
Discover the secret ingredient that makes this fried chicken the best. See more
  • READY IN 1 hr

Better Than Best Fried Chicken

Recipe by  

"Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. 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.
  2. 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).
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
  4. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). 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.
  5. 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.
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  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2007

The chicken is very crunchy and has a nice coat to it. At first I was going to give it 3 stars but that is only because I believe the chicken could use alot more "seasoning" my usual fried chicken is very flavorful and has a great amount of spices which is usually the case in African American households. However since different people have different palates I would have to say the chicken is pretty good. I did season the chicken before I started the recipe, but none of the pre seasoning came through. I would suggest to heavily flavor the flour cornstarch mixture if you like a fried chicken with more spices. By the way mix the soup with the egg and seasoning salt in a small bowl, have the chicken in another bowl, after your done mixing the soup with the other ingredients just dump it on the chicken and mix it together then put it in a ziploc bag wih the flour/cornstarch mixture and shake, same principle less mess.

Most Helpful Critical Review
Dec 08, 2003

Allright, people, what did you expect? Fried chicken is never easy to make and always messy! Get over it! All in all - the recipe was decent. It was great as far as crispness goes, but a little bland. I've made it twice and the second time, I really added a lot of spices. Turned out great the second time around! Served it with mashed potatoes and fried pickles!

Jan 22, 2007

I've made this several times now, the other night we had my mom over (who makes excellent fried chicken!) and she loved it and asked for the recipe! I do add some extra spices to the flour mixture, depending on my mood of the day. I don't find it all that messy to make, probably because I'm a messy cook at the best of times. I usually use a whole chicken cut up instead of just breasts, and toss the pieces in a bag to coat with the soup, then put on a rack over a cookie sheet to drain the excess for a minute or two before the flouring step. Maybe that saves a little mess, but it also works quickly for me. I'm usually cooking for 7 to 10 people, so I'm doing large batches. The bags go in the trash, the rack and cookie sheet go in the dishwasher, so the little mess is no big deal. Use tongs to handle the chicken, you can rinse them when the dough builds up on them and keep your fingers clean at the same time.

Oct 30, 2003

Excellent fried chicken recipe! I used cream of mushroom w/garlic soup and instant mashed potato flakes instead of cornstarch. Also added garlic and onion powder, paprika and a bit of chili powder. Let the chicken sit in the soup mixture for about an hour, then breaded it, let that sit for about 20 minutes. I did not find this messy at all. All batter stuck to chicken and it was delicious.

Oct 31, 2005

Very good! The breading was crispy and tasty. Just be aware that you need to let the chicken sit for a while in the breading to get to the right consistency. I waited almost an hour and probably could have waited longer if my family wasn't so hungry! I used chicken tenders and fried them in a deep fryer. They came out delicious.

Jul 25, 2003

I think it is a good idea to *always* make a habit of reading reviews before you make a recipe here. People who have made the recipe will always give you good tips on how to make it even better. I modified this recipe by marinading the chicken breasts in chopped garlic, salt, freshly ground pepper, a bit of olive oil and a touch of white wine for several hours. I used cream of mushroom soup with 1 chicken bullion cube added and then made the recipe as it was written. It was very very tasty and I will be making it again.

Mar 25, 2006

Loved this recipe. I doubled the recipe & used Skin on Chicken Thighs & legs. I added a pint of Buttermilk to the soup & let it soak for about a half an hour. The skin really plumped up & the chicken inside was very moist. Wondering if you could freeze them afterwards?

Feb 03, 2006

What a fantastic recipe! Being an Englishman I looked across the Atlantic for the best way to produce fried chicken. I have certainly found a winner in this recipe. Everyone loved it. I followed previous advice from other responses and added other spices to the flour mix. I let the mixture sit for an hour before deep-frying. The end result was golden brown, crunchy and delicious! Well done Candy.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 596 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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