Better Than Best Fried Chicken

Better Than Best Fried Chicken

446
CANDY WOO LI 1

"Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!"
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Ingredients

1 h servings 531 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
  2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
  4. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
  5. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

446
  1. 554 Ratings

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Most helpful positive review

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 chick...

Most helpful critical review

Allright, people, what did you expect? Fried chicken is never easy to make and always messy! Get over it! All in all - the recipe was decent. It was great as far as crispness goes, but a litt...

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 chick...

I've made this several times now, the other night we had my mom over (who makes excellent fried chicken!) and she loved it and asked for the recipe! I do add some extra spices to the flour mixt...

Excellent fried chicken recipe! I used cream of mushroom w/garlic soup and instant mashed potato flakes instead of cornstarch. Also added garlic and onion powder, paprika and a bit of chili po...

Very good! The breading was crispy and tasty. Just be aware that you need to let the chicken sit for a while in the breading to get to the right consistency. I waited almost an hour and proba...

I think it is a good idea to *always* make a habit of reading reviews before you make a recipe here. People who have made the recipe will always give you good tips on how to make it even better....

Loved this recipe. I doubled the recipe & used Skin on Chicken Thighs & legs. I added a pint of Buttermilk to the soup & let it soak for about a half an hour. The skin really plumped up & the...

What a fantastic recipe! Being an Englishman I looked across the Atlantic for the best way to produce fried chicken. I have certainly found a winner in this recipe. Everyone loved it. I followed...

Allright, people, what did you expect? Fried chicken is never easy to make and always messy! Get over it! All in all - the recipe was decent. It was great as far as crispness goes, but a litt...

At last -- chicken that has a crunchy, delicious coating that doesn't come off in the pan! After reading some of the reviews, I decided to spice it up a little by adding some Italian dressing m...