The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 14, 2008
I made this last night for dinner. Of course I read through the reviews and added a lot of spices to the flour mixture. This definitely helped with the flavor as my chicken was not bland at all. My only problem was the breading fell off most of the pieces.. I cooked it at 350 degrees in my deep fryer. Other than the breading falling off, it was really good. Will definitely make again, but will let it sit out longer to get more "doughy" maybe that'll help?
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Cooking Level: Intermediate

Home Town: Mackinaw, Illinois, USA
Living In: Bloomington, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 1, 2008
made this exactly the way it's posted... not bad, but not great. i don't have plans to make it again... way too much going on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 31, 2008
We just made this for the first time tonight and LOVED it! I was out of my usual seasonings to make chicken tenders, so I was kind of worried what the family would think when I made this! It was SO good! They ate every last piece of chicken and asked me to make it again soon! It was a bit messy, but that is part of the fun of making it at home. The kids really love helping me cook and this was another great one to help with. Plus, if they help they tend to eat more! :) Thanks for a great recipe, definitely will be used again!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 13, 2008
I'm so sorry to have to rate this recipe so low; here is why: Medium heat was not hot enough; I increased my heat to Med-High and had better browning results. I found this recipe to be very bland. The recipe cautions to be careful with the salt – advice I unfortunately heeded; it needed salt. Southern fried chicken is SUPPOSED to be salty. It definitely needed Thyme. Tarragon, Chervil, Chives, Parsley and maybe even a smidge of Sage would have enriched the flavor as well. I used wing pieces instead of breasts and found that the cook time suggested was not nearly long enough (I actually would have expected wing pieces to have taken less time than breasts).To its credit, it did produce a VERY nice crispy crust, and is absolutely deserving of a second go.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Williamsburg, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 4, 2008
I added ALOT of extra seasoning...garlic, season salt, oregano and some secret stuff. My family loved the taste. This chicken wasn't TOO messy, the overall outcome was well worth it, although the wet mix never did become "doughy". I pan fried the breasts and added more dry mix to the top while the bottom was cooking. Then I took a large spoon to scoop oil onto the top of the chicken. This ended up creating a crisp that you would get from KFC. Very good recipe, will definetly do this again. *****not too often, since fried food is NOT the best for my husband or growing kids!****
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 3, 2008
It wasn't bad but it lacked flavor.
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Cooking Level: Expert

Home Town: Brampton, Ontario, Canada
Living In: Missouri City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 1, 2008
I always thought my mother made the best fried chicken, but I have now trumped hers. I made this for my family and they loved it. My husband said it's the best fried chicken he has ever had. I seasoned my flour mixture instead of the soup and used more seasoning than suggested.
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Cooking Level: Intermediate

Home Town: Yakima, Washington, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 23, 2008
This is an excellent recipe, and now one of my family's favorites! They always ask for me to make it! The key is to let the chicken sit for about 45 min so the flour mixture gets doughy. Thanks so much for submitting this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 19, 2008
THE CHICKEN WAS JUICY AND REALLY TASTY
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Cooking Level: Beginning

Living In: New Iberia, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 8, 2008
Everyone RAVED over this Chicken! I used bone-in thighs and fried it in an electric skillet at 300 degrees for about 40 minutes. Turned the pieces every 5-10 minutes. Oh... don't forget to BRINE your chicken overnight! It cooks quicker and is sooooo flavorful. Thanks for a terrific recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 2, 2008
Candy, marry me!! ha! just had dinner and this was fantastic! ok, I changed it a bit as I was missing an important ingredient: chicken!! no, joking. Went to the pantry and had cream of mushroom and cream of celery soup. I have no idea how the cream of celery soup got there and I live alone. So, I used the celery. While I make darn good fried chicken, this was better. For those of you that burn their fried chicken, hint, oil is to hot. There's this new invention, measures heat, try around 360 degrees. anyway, this was GREAT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 21, 2008
I'm always trying to make fried chicken where the coating actually sticks! This did! I found that I had way too much soup, so I used half the can to make chicken gravy to serve with mashed potatoes. Great meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 20, 2008
This is the first time I have ever made fried chicken. I made drumsticks, and I removed the skin from the legs. I followed the recipe exactly, and it was great. My husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 2, 2008
This chicken was wonderful! I made the following changes: I used legs instead of breasts, added a few spices to the soup, creole seasoning, paprika, garlic powder and let the chicken marinate most of the day. I coated the chicken as directed and fried on a medium heat turning the chicken every 8-10 minutes...Wonderful!
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Cooking Level: Expert

Home Town: Madera, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 28, 2007
This is the best Fried Chicken. Awesome.. Its a keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 13, 2007
I was not sure how this would turn out using cream of chicken soup in a fried chicken recipe. What a great surprise. I used my deep frier and cooked the chicken for about 9 minutes. As long as your frying oil is at the right temperature the coating should stay on. I stuck to the instructions and ingredients as written and was satisfied with the flavour. Some reviewers have mentioned how terribly messy the prep. was. I used tongs and a fork and didn't find this to be a problem ---but hey part of the fun in cooking is getting your fingers in the mix! I served this with a Caesar salad and asparagus. My family really enjoyed this chicken. I was scolded for not making enough for a late night snack. I'm sure I will make this again. Thanks for sharing the recipe.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 10, 2007
i read many reviews and implimented more seasonings(paprika and garlic)like they said. i used chicken legs instead of breasts, left them in the soup mixture for maybe 20mins before coating with flour mixture, let that set until doughy and made sure the oil was very hot(only had 2c. veg oil) the breading still fell off and chicken wasnt very flavorful. was moist and tender though. prolly Not going to make this again, my boyfriend mentioned the breading was "weird lookin"
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 9, 2007
I am only giving this 3 stars, because as usual, I burn not fry. I don't know why but I can not fry chicken for anything, it burns every time. Even burnt this had a good flavor. So since I can't fry fried chicken, next time I am going to try baking in the oven. I will do every thing the same then bake it. I am not sure if any one has tried that. To many reviews to read through.
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Cooking Level: Intermediate

Home Town: Tulare, California, USA
Living In: Pasco, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 8, 2007
I didn't have enough oil to coat the entire chicken so I fried one side and then flipped and fried the other side. It came out really crispy. It will be a recipe I will use again.
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