Reviewed: Oct. 31, 2004

rated it a 3 because i didnt like it at all, my boyfriend said it was very good , but bland.. i used 2 breast and 2 legs,1 can cream of chicken soup, cornstarch as followed a well the ret of ingredients called for.. i wont make again. way toooo messy and time consuming for such a poor quality ..

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JENNYAB

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Reviewed: Oct. 27, 2004

WHAT A MESS!!! Fabulous chicken but not worth all the mess. You wait forever for the coating to soften. I'm rating this a 3 just because of the waiting time and the mess. If you've got alot of time on your hands and a knack for cleaning the chicken is good.

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saraleewanab

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Reviewed: Oct. 25, 2004

This was very good! My husband thought it was better than his Granmothers fried chicken.

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BLOSSOM3

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Reviewed: Oct. 25, 2004

Easy recipe, tasted excellant. Very moist chicken. I only changed the flour mixture, didn't seem like enough to coat the chicken. I used 1 cup of flour and 1 cup of starch, 2 teaspoons of each, paprika, sea salt, garlic powder, and onion powder. I did not salt the soup mixture. Cooked in Fry Daddy instead of skillet. Was delicious!

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ROBSHIP

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Reviewed: Oct. 24, 2004

My husband loved this recipe, he came home from work and smelt it outside...he said he hoped that i was making it...wonderful!

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MARIA428

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Reviewed: Oct. 20, 2004

This recipe was great. It had the perfect texture after frying. I added a little extra seasoning to the flour mixture to give it a little zing. Everyone loved it. Will use again and again.

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COPPER30

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Reviewed: Oct. 7, 2004

The kids' absolutely loved this recipe. I cut up the chicken in strips (fingers & popcorn size)and added 1t Old Bay Seasoning; 1t black pepper to the flour mixture. The kids' dipped the 'fingers' in their favorite Kraft Sweet & Sour Sauce. After this dinner, I guess I'm going to have to invest in a deep fryer.

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THECRAWLINGOURMET

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Reviewed: Oct. 7, 2004

This recipe was a good base, but I think that maybe there should be some kind of extra flavors in it.I liked the cream of chicken soup thing because it held the coating on when fryed, but the coating itself is missing something.

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Melanie

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 27, 2004

best fried chicken i've had homemade!

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CHORT1313

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2004

This is a really great fried chicken recipe. The chicken always comes out moist and flavorful. I'm a cooking novice, but this is a recipe I can always count on to come out fantastic!

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CAROL1021

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 7, 2004

We made this tonight and the flaky texture was a huge hit with DH! I loved this recipe and I am definitely using it again.

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MELLYLEAH

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Reviewed: Sep. 6, 2004

this is really good. I "double dipped" the chicken repeating the chicken soup and flour/cornstarch step and found that the breading stayed on much better. A little labor intensive but the best fried chicken recipe I have found!

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CARJOHN

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Reviewed: Sep. 4, 2004

A real winner!! I can't believe how easy this was to make! The kids loved it. Will definatley make this again!

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Akubra17

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Reviewed: Aug. 20, 2004

This recipe has great 'Bones'. I was a bit disappointed, it was dry and the batter was rather bland. However I think that these are both easily remedied. I probably cooked mine too long (all 10 minutes suggested), and I'm sure I can add additional seasoning to give it more 'umph'. I do have to give kudos as this is the first fried chicken recipe I've tried that the batter actually stuck to that chicken during and after frying. We'll give it another try and see how it goes.

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ETHANMOM1

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Reviewed: Aug. 5, 2004

I usually try to feed my family lighter fare, but sometimes you just have to splurge. This was SCRUMPTIOUS! Everyone liked the great flavor that the soup imparted, and the result was not greasy. When I make this again, I'll try to get my oil hotter, as it wasn't as crispy as I was expecting, but even then the bits of batter were wonderful tasting. This is very simple, yet very tasty.

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JENNWITH2NNS

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Reviewed: Jul. 26, 2004

We weren't too crazy about this recipe. Instead of being crispy chicken, it was hard and almost too crunchy. I thought it was a fluke, so I tried it a second time with the same results?? Sorry, Tayben

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TAYBEN

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Reviewed: Jul. 14, 2004

Pretty darn good chicken. Had no problems with preparation. I added a teaspoon and a half of Lawry's seasoned salt to the flour mixture. Instead of using garlic and salt I used about a teaspoon and a half of garlic salt.

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KitchenMagician

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Reviewed: Jul. 12, 2004

Excellent, Thank you for the recipe!

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Debbie C

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Reviewed: Jun. 17, 2004

This was good and I will probably make it again. It is very important to wait until the coating gets doughy before frying.

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jscorpio

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Reviewed: Jun. 2, 2004

Pretty messy, pretty good. I used wheat flour and campbells 98%fat free soup. Turned out great. The amount of flour and cornstarch barely does cover it for four boneless skinless breasts. May want to up that a bit. I will be making this again.

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