Reviewed: Nov. 24, 2007

The chicken is very crunchy and has a nice coat to it. At first I was going to give it 3 stars but that is only because I believe the chicken could use alot more "seasoning" my usual fried chicken is very flavorful and has a great amount of spices which is usually the case in African American households. However since different people have different palates I would have to say the chicken is pretty good. I did season the chicken before I started the recipe, but none of the pre seasoning came through. I would suggest to heavily flavor the flour cornstarch mixture if you like a fried chicken with more spices. By the way mix the soup with the egg and seasoning salt in a small bowl, have the chicken in another bowl, after your done mixing the soup with the other ingredients just dump it on the chicken and mix it together then put it in a ziploc bag wih the flour/cornstarch mixture and shake, same principle less mess.

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FANCY112

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 23, 2007

Good flavor.

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missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

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Reviewed: Nov. 10, 2007

I have never even attempted fried chicken but gave it a try last night with this recipe... Yeah, super messy to make but WOW! It was just wonderful! I cut the chicken breast up into smaller pieces and they were crispy, juicy, and super flavorful. My boyfriend said to rate it a 10!

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ANGELM82

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 29, 2007

Very good. Changed some of the spices, but nice and crispy.

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katylan

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Reviewed: Oct. 15, 2007

A new family favorite. We added hot sauce in the chicken soup and hot salt in the dry mix. Thanks!

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Debra Ann

Cooking Level: Expert

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Reviewed: Sep. 27, 2007

My family LOVED this fried chicken. I wasn't sure about it. I'd never heard of frying chicken using soup, but it was awesome!!

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pamharn

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Reviewed: Sep. 19, 2007

This was very good, except after letting the chicken sit and and the coating to get gooey, its impossible to get it off the plate intact! I have tried using platic wrap, non-stick foil and oiling the plate but it still sticks! any suggestions?

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MRS. FISHER

Cooking Level: Expert

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Gillett, Pennsylvania, USA

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Reviewed: Aug. 29, 2007

This recipe was just ok. I was somewhat disappointed after reading the reviews. I tried adding more seasonings, but it was still bland. The taste was not worth the messy glue.

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Southern Charm

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 20, 2007

It was pretty good. My kids loved it (7 & 11), but I thought it was just a bit better than OK. I added some extra seasoning because we like a lot of spice. I may have overcooked it a little (I cut the chicken into strips, so I didn't know how long to cook it.) One hint for cutting down on the messy fingers is to use one hand to pick up the soup-coated pieces and place them on a paper plate filled with the dry mixture, then use the other hand to roll the chicken and put it on the next plate. Both hands get messy, but at least they're not GOBBED with batter.

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Debbie L

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Cranford, New Jersey, USA

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Reviewed: Aug. 15, 2007

My family loved this recipe. Like others suggested, I added etra seasoning to the flour mixture and I added about 1/2 cup buttermilk to the soup. The gooey fingers were worth it. Thanks!!

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DANI16

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Menifee, California, USA

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Reviewed: Aug. 13, 2007

WOW!! WOW! WOW!!!! This is by far the best fried chicken recipe I have ever made!! I didn't have corn starch so I added bread crumbs instead and it was still amazing! I added a few more spices, we like things a little spicy. Thanks so much for sharing!!!

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April

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Aug. 8, 2007

Best fried chicken EVER..hands down! My kids loved it, my boyfriend who never eats the skin loved it! Hours after dinner he was still raving about how wonderful it was! I did let the chicken sit in the soup mixture for about half an hour, then let it sit after shaking in the flour mixture for about 40 mins. I cooked this in a deep fryer and the only problem I had was that it wanted to stick to the basket! Still worth it, though! This will be the only fried chicken I make from now on! UpDated to add: My boyfriend is still raving about this chicken two days later. He requested that this be the only way I make it from here on out!

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Angie

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Imagine... Colonel "your name here". Tasty crunch to this coating.

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solside

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Ketchum, Idaho, USA

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Reviewed: Jul. 6, 2007

Great recipe! I used a deep frier and it made perfect chicken...the dough stayed on and was nice and crispy.

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SYRAH4689

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 3, 2007

This was just ok. I will make it again but it didn't look too pretty. This is something I will just make for my family in a pinch.

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Annie

Cooking Level: Expert

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Reviewed: Jul. 1, 2007

This is the only way I make chicken tenders or nuggets. This is a very simpl recipe and very tasty as well. You can add your own spices as it fits the theme of the meal.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 10, 2007

the chicken was rally good my 5yr ate 5 pieces of chicken

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BamaGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 6, 2007

Good chicken, but the recipe could use some help. The people haveing trouble with the batter falling off, TURN UP THE HEAT and get a thermometer! Chicken should be fried around 350-360 degrees. Spices such as Old Bay or seasoned salt added to the flour would be a plus also. All in all pretty good.

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JC

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 24, 2007

It's a toss up between a 3 and a 4 star. It is messy - I ended up brushing the soup on with a basting brush. Make sure your oil is hot enough, this helps with keeping the coating on the chicken. DEFINATELY needs more spice in the coating mixture; pretty bland as written, though the crispiness is certainly A+. I'll try this again but am thinking of ways to infuse flavor into the soup mixture. Some hot sauce?

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JSCHEIDCO

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: May 23, 2007

Great recipe! All the batter stuck to the chicken very easily and I didn't have the problem I usually have with the breading falling off when I turn the chicken. I'll be making this again!

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