Reviewed: Nov. 8, 2008

my very finicky kids loved this, it was easy and delicious

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Reviewed: Oct. 29, 2008

I have a finicky household and I was trying to find a new and delicious recipe for fried chicken...I found it! Although I didn't use the garlic powder or paprika, I followed the recipe to a "T". It was so good! Even the next day, the cold chicken for lunch was still crispy! I'll make this many times in the future.

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Tommy

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Reviewed: Oct. 20, 2008

This was my first time ever attempting fried chicken, and it came out AMAZING!! Even my husband raved about it. I did use Cream of Mushroom soup because thats what I had on hand. This is an awesome recipe :)

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Swaybaby

Cooking Level: Beginning

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Reviewed: Oct. 4, 2008

this was my first time making fried chicken by myself...now that i'm married and on my own. this was easier than i thought and wasn't at all that messy. i did add a few things from what other reviews said to add more flavor. i added a packet of chicken flavor similar to a bouillon cube, lots of garlic salt w/ parsley, and a little bit of onion powder. there was so much flavor it didn't need any dipping sauces. i would definitely make this again.

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Lani O

Cooking Level: Intermediate

Home Town: Pukalani, Hawaii, USA

Living In: Laie, Hawaii, USA

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Reviewed: Sep. 25, 2008

I made this for dinner and it came out so nice...crispy and tender/juicy inside. I didnt have cream of chicken handy but I made a substitute by melting 1tbsp of butter and adding 3tbsp of flour until smooth then added 1/2c.chicken broth and 1/2 skim milk and mix together( low heat), salt pepper to taste. I then added the egg...perfect ;-). It took almost 45 mins to get doughy and it fried perfectly. This one is a keeper. I also added lots of spices to the flour. Thanks

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Sep. 21, 2008

I had never attempted to make Fried chicken before, so I was a little afraid it would be under cooked or not come out well, but this turned out great. Great recipe for juicy flavorful chicken!

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KARAMIA2

Cooking Level: Expert

Home Town: Swampscott, Massachusetts, USA

Living In: Hudson, New Hampshire, USA

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Reviewed: Sep. 7, 2008

This is the best fried chicken I have ever tasted!!Better than best lives up to it's name!

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redhedchick

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 4, 2008

Who would have thought...cream of chicken soup??? It does a great job though. Very tasty

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Chantelle

Cooking Level: Expert

Living In: Blue Rapids, Kansas, USA

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Reviewed: Aug. 15, 2008

This recipe is awesome! I cut the breasts into strips and fried them. I think it was some of the best chicken i've made. Thanks very much for the recipe!

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angelchloealyssa

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Reviewed: Aug. 6, 2008

Good crispy chicken but my crust was a little overdone. I did add losts of spice but I would say add more than you think as it needs it. Thanks we will play with it.

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mally

Cooking Level: Expert

Home Town: Cambridge, Gloucestershire, England, U.K.

Living In: Naples, Campania, Italy

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Reviewed: Jul. 22, 2008

turned out pretty good! my boyfriend says its a keeper

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Dal

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Trinidad, Colorado, USA

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Reviewed: Jul. 22, 2008

It was very good, and I will definitely make again. But I did add my own spices as well to make it a little better. I can't help it I always do. But to others trying this even if you don't add other spices you will need to add more salt (I use Lawry's seasoning salt) because it doesn't have enough even with the soup mixture. But I will definitely make again. Thanks

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Mrs. Will

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Killeen, Texas, USA

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Reviewed: Jul. 12, 2008

This is a quite a spin on regular fried chicken.These chicken tenders where so flavourful and juicy.However i did let the cream of mushroom mixture and spices marinate for about 3 hours and i did splash a little red wine vinegar on it.I took the chicken out of the mushroom mixture add the flour and the potatoe flakes a little complete seasoning, a little red pepper and let it coated in marinated for 1 hr so it could stick to the chicken.And fryed them and the deep fryer and i cooked the fried french fries from this site.My kids and myself really enjoyed it.the chiicken was so moist and juicy and oh so flavorful this will go my top list.

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 10, 2008

I marinated the chicken with minced garlic, olive oil, salt, and pepper for 5 hours. Then I double coated the chicken because my 3 year old daughter did the first time and I the second. After waiting 1 hour for the chicken to get "doughy" and frying and then finally eating it, it came out bland. Very disappointing and messy but my daughter had fun making it. My daughter liked it because she dipped it in ketchup too. This is the only reason why I rated it 4 stars and not 3 stars. I might have another go around with this recipe and add some saltine crackers just to up the ratings to a 5.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 25, 2008

This is good! I added 1 tsp. of poultry seasoning and used tenderloins b/c it's what I had on hand. I had a hard time getting the dough to stick, even after letting it rest. But great flavor. HINT: If you let your chicken "drain" on cooling racks onto paper towels, you will have crispier chicken than just patting dry, which will lead to soggy chicken.

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jun. 4, 2008

This was an awesome recipe. A little messy but well worth it. I followed the recipe down to a T, and it was lovely.

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DarKerRaven

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 1, 2008

Amazing recipe! I added a little bit of hot wing sauce to the soup part, and added my own spices to the flour. But do watch the salt, my mother-in-law found it very salty, so I wont be adding my own salt again. Used chicken tenders and my trusty deep fryer, and it turned out exactly as I expected!!!

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mandy45503

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Reviewed: May 26, 2008

This is fantastic! I just added a bit more of all of the spices and it tasted terrific! I cooked thick, boneless, skinless chicken breasts for 10 minutes and they came out crispy and perfectly cooked. This is one of our new favorites!

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Denise

Cooking Level: Expert

Living In: Bourbonnais, Illinois, USA

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Reviewed: May 22, 2008

I did what one of the reviewers said, marinate the chicken in chopped garlic, salt, pepper and olive oil. Then I followed the exact recipe, except that I used cream of mushroom soup, and chickens cut into quarter pieces. I used a wok to fry the chickens, and I set the temperature to more than medium high, and cooked each side for about 15 minutes. Then, I served the chicken with corn,red pepper and simple fried brown rice. Hubby loves it! And, I don't mind it at all (seeing that I am in my first trimester of pregnancy with baby #2, and bad nausea)!

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Z Summerhayes

Cooking Level: Intermediate

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Reviewed: May 15, 2008

Let me first say I'm going to try this recipe again soon because I was not completely happy with the results. I followed the recipe *exactly* without reading the views. I figured with the title and all those high star ratings it would be okay....not! My chicken breasts lost most of the bottom breading stuck to the plate *before* frying! Also, my chicken did not cook in the time stated..they took longer and really needed to be pounded thinner to meet the required cooking time. I will say the chicken was moist, the remaining batter was crispy but not flavorful. I will add dried herbs, garlic and onion powder next time. I think this has potential to meet my *better than the best* with some minor adjustments. I may try use chicken tenders and/or chicken legs when I make this again.

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