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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LindsayG

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

This recipe really is better than the best fried chicken. It's my family's favorite fried chicken recipe! You can also use chicken legs for the kids. Be sure to let the chicken get "doughy" as stated in the instructions. This makes a HUGE difference! You'll LOVE this recipe!

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SELA96

Cooking Level: Expert

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Reviewed: Mar. 9, 2009

This wasn't too bad. Like others said, not alot of flavor, so I'll make again and play around with it. I didn't find it to be too messy either. I used tongs and my fryer to cook them up. They were very crunchy!

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Beckyleigh

Home Town: Gurley, Nebraska, USA

Living In: Lodgepole, Nebraska, USA

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Reviewed: Mar. 6, 2009

Absolutely the best fried chicken recipe I have found. This is the only recipe I will use from here on out. Letting the chicken get doughy is a must. It just turns out perfect. Great recipe!

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livimommy

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Reviewed: Mar. 4, 2009

My first real attempt at fried chicken. I would say this was successful. The coating could of been a little spicier. However I read the other reviewers tips and added some extra prior to frying. I didn't have much time to wait before frying so I let it sit for half hour. It came out crunchy and fine. I would recommend kicking up the seasoning. I might try a version where its dipped in buttermilk next to compare the 2 and see if I'll stick to this one in the future.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 1, 2009

This turned out to be the best fried chicken I ever made! Here are some suggestions for success... 1) Take your time. It doesn't have to be overly messy, but with the cream of chicken soup, it can be thick and goopy! 2) I would recommend double coating as one reader said. With the cream of chicken soup, the coverage can be a bit spotty - the mixture can slide off. Double coating should help that. 3) I love this recipe because you can fine tune your chicken however you like. I'm a garli-holic. I used a LOT of garlic power and salt and have to admit that the result was heavenly! You can do a lot with pepper and other spices to make it just how you enjoy. Like others, I did keep the oil at medium high. If it comes out dry, a person is doing something wrong. Don't over cook the chicken! (I'd rather accidentally undercook and then bake a few minutes!) Have fun. I plan to use this recipe for potlucks. It's that good. :)

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Bradford

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Reviewed: Feb. 25, 2009

This was a nice change from my regular fried chicken coating. My only complaint is that the recipe as written is a little bland. I suggest to season the actual chicken and not the flour as the flavor doesn't permeate the coating to get to the chicken. Will make again but will only use this recipe for fried chicken breast sandwiches.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Feb. 19, 2009

I LOVE how deliciously crispy the chicken comes out! I used chicken tenders. To the flour/corn starch mixed I added 1.5 tsp of adobo (I imagine you can use poultry seasoning), 1.5 tsp of paprika, 1/2 tsp pepper and 1 tsp of salt. Flavor wise it was perfect for us! I'll never make fried chicken any other way.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Feb. 11, 2009

DO NOT FRY THE CHICKEN IN THE FRY DADDY. I did this and it turned out horrible. Not the recipe's fault, will try again.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 2, 2009

This recipe helped a chick from the North make fried chicken like she was from the south. Tasty and fantastic.

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TILO0002

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Reviewed: Jan. 21, 2009

the soup gives the chicken more flavor but adds even more fat to the chicken but then again i guess if ur looking at fried chicken then ur obviously not that concerned with health lol

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annie

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Reviewed: Jan. 20, 2009

Was very good my husband loved it.. We even had it for leftovers the next night.

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smw1186

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Reviewed: Jan. 17, 2009

I've made several fried chicken recipes before, but I like this one the best. It is really messy, but well worth it. I added some chili powder for a little "kick"

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Kristin C

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Jan. 17, 2009

These were very flavorful I will say that but VERY dry. I cut the breasts into strips and I think maybe they should have been pounded a little thinner. I would maybe try this again because the cream soup did lend alot of flavor. I even soaked them in wet mixture for 2 hours and let them sit in dry for 1 hour. I used alot more seasoning as well.

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Katie1217

Cooking Level: Intermediate

Home Town: Sea Girt, New Jersey, USA

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Reviewed: Jan. 14, 2009

I just cooked this and it's the most amazing fried chicken I've ever made!!! My husband and roommates say it's better than KFC! Thank you!

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mrs.Han

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Reviewed: Jan. 14, 2009

I tried this recipie and let me tell you that it was more than fabulous. Rave reviews from my entire family. I will definetly use this one again.

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sabryben08

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Reviewed: Jan. 8, 2009

I have made this recipes numerous times and everyone(including my picky 7 y.o.) LOVES it. I will continue to make this regularly. Thanks for the great recipe!

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Nurse Jane

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Reviewed: Dec. 22, 2008

I used a whole chicken, cut up. After 45 min., I had to start cooking the pieces even though they weren't completely "doughy". Next time, I'll prepare at least 2 hrs. prior to frying. Also, to get the right temp. on my stove, it was a little hotter than medium (dial at 6). My first batch took almost 20 minutes to brown and were a little tough. The second batch, fried at the right temp., were much better - crispy on the outside, juicy on the inside. Does need a lot of extra "spicing up", but overall a good recipe. It probably requires a few times to perfect. (I also found it easier to blend the soup mixture in a large bowl, throw in all chicken to coat, and then allow the chicken to drain for a few minutes on a wire rack placed over a baking pan.)

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