Reviewed: Nov. 12, 2009

This is a bit messy to make, but oh, so worth it! We live in a land with no fried chicken (and I'm a Southern girl!), so this was a fabulous alternative. Will definitely be keeping this one! YUMMY!

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StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

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Reviewed: Oct. 30, 2009

Came out fabulous first time. Gave it a little extra kick though, I added 1 Tb cajun spices.

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1railman

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Reviewed: Oct. 29, 2009

5 stars by far. I bought a pack of party wings and used this recipe to make fried chicken wings. They were excellent! Quite possibly the best friend chicken wings I ever had. I encourage anyone to try making chicken wings with this recipe. The only thing I changed was I didn't add any salt. other than that, great ecipe. I will definitely make again.

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Quexinos

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Reviewed: Oct. 9, 2009

This recipe turned out great. I love the breading. We will be using this as our standard fried chicken recipe from now on.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Oct. 7, 2009

I have not tried this on boned chicken, but it did wonders for chicken breasts. I could have not asked for better for breasts.

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jada515

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Reviewed: Sep. 16, 2009

The best fried chicken I've ever had.Even better than KFC.

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Kennedy

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Reviewed: Sep. 15, 2009

This was really good and a nice change for skinless chicken breasts. I used 2 chicken breasts that I cut into tenders and marinated it for about an hour in the egg and soup mix. BTW, I used a can of cream of mushroom soup because that was all I had on hand. To the flour/cornstarch mix I added lots of seasonings to punch it up including chipotle chili powder and Adobo, but I also added cornmeal for extra crunch. After breading, I let them sit for about 1 hour. I then fried them in 3 batches in my wok and for some strange reason, the last batch came out light and looked the best. The first two batches looked like the picture for this recipe and the last looked like regular fried chicken. I can't explain that because the oil was hot enough prior to frying. Regardless, it was a hit because it was moist on the inside and crunchy on the outside.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 25, 2009

This came out very crispy, but a little bland. I also brined my chicken before putting in the soup mixture, and it was very tasty and juicy.

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MABELBALL

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Reviewed: Aug. 21, 2009

I had trouble getting the batter to stick. Probably a mistake on my end, but that aside, this chicken was just OK. Fairly bland.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Jul. 27, 2009

I was originally going to give this 2 stars, because it most certainly is not better than my best fried chicken. This dish is very unlike fried chicken in fact, and I gave it three stars because in the end it is probably the best result for frying boneless skinless breasts in the hopes that it will turn out as fried chicken. Boneless skinless breast don't deep fry well because there is no skin to keep a breading on and they tend to dry out.The soup/cornstarch batter forms a thick crust on the chicken, which keeps the breast moist, but it is also heavier than fried chicken skin would be. I would never use this method for frying regular pieces of chicken (legs, thighs etc.) and would only suggest this recipe if you insist on deep frying boneless, skinless chicken. (Be sure to heavily season your cornstarch/flour mix).

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 17, 2009

not impressed

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Judy

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Reviewed: Jul. 11, 2009

Excellent. The only time I've ever gotten fried chicken to be yummy. My husband and I loved this dish.

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Rollins

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Reviewed: Jul. 10, 2009

This actually came out better than I thought it would. I wasn't sure about the soup but wound up merinating my chicken in it over nite (it was late and I realized to late that I didn't have corn starch). The chicken really took on the flavor from the soup and was very tender and juicy. As far as the flour mix, I added more seasoning to my liking and added cayenne pepper and onion salt. This was pretty tastey, I think I'll keep it.

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Shanah

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 9, 2009

Nothing special.

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coleebear

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Reviewed: Jun. 18, 2009

Everyone at the BBQ raved about the fried chicken. Thx.

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Liz

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Reviewed: Jun. 10, 2009

great fried chicken! i don't have a deep fryer, so i filled a wok with oil and fried over med-high heat. it took about 30 minutes to fry, but it was delicious

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cascadechef

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Reviewed: May 3, 2009

Fantastic fried chicken! I agree more spice would be better, but its also pretty good following the recipe. Very juicy on the inside and crispy and flavorful on the outside. I use this every time I make fried chicken.

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oldmantaylor

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Reviewed: Apr. 30, 2009

This was amazing! I used chicken tenders & before frying them they looked pretty bad. The breading didnt look like it was staying on, BUT, I fried them up & they were fantastic. Super crispy on the outside & nice & juicy on the inside. Awesome!

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momma2007

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Really good. I did add a little more seasoning to the cream of mushroom soup (1 TBLS minced garlic, pepper to taste,onion powder to taste and a little milk) put chicken in a bowl and leave in frig. for an hour or more covered. I also added a little more seasoning to the cornstarch and flour mix (flavor to your pref.) I also put the flour mix in a bowl and used a fork to coat the chicken with out making a mess. This came out really tender and juicy after frying it. Thanks will make again.

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SKITLES

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

After reading the reviews, I decided to double the garlic powder and the paprika. I also added 1/2tsp of onion powder...it was still not enough flavor in the breading, in my opinion. Next time, I plan to add a few dashes of hot sauce to the egg/cream of chicken soup mixture, and add a tiny bit of cayenne pepper to the flour mixture. And a touch more salt - I found myself wanting it to be more KFC style, and I definitely did not add anough salt for that. The crispiness is great - I was pleasantly surprised! :) Good recipe.

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