"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!" — CANDY WOO LI
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of chicken soup
seasoning salt to taste
salt and pepper to taste
oil for frying
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.
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 little bland. I've made it twice and the second time, I really added a lot of spices. Turned out great the second time around! Served it with mashed potatoes and fried pickles!
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 mixture, depending on my mood of the day. I don't find it all that messy to make, probably because I'm a messy cook at the best of times. I usually use a whole chicken cut up instead of just breasts, and toss the pieces in a bag to coat with the soup, then put on a rack over a cookie sheet to drain the excess for a minute or two before the flouring step. Maybe that saves a little mess, but it also works quickly for me. I'm usually cooking for 7 to 10 people, so I'm doing large batches. The bags go in the trash, the rack and cookie sheet go in the dishwasher, so the little mess is no big deal. Use tongs to handle the chicken, you can rinse them when the dough builds up on them and keep your fingers clean at the same time.
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 powder. Let the chicken sit in the soup mixture for about an hour, then breaded it, let that sit for about 20 minutes. I did not find this messy at all. All batter stuck to chicken and it was delicious.
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 probably could have waited longer if my family wasn't so hungry!
I used chicken tenders and fried them in a deep fryer. They came out delicious.
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.
I modified this recipe by marinading the chicken breasts in chopped garlic, salt, freshly ground pepper, a bit of olive oil and a touch of white wine for several hours. I used cream of mushroom soup with 1 chicken bullion cube added and then made the recipe as it was written. It was very very tasty and I will be making it again.
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 chicken inside was very moist. Wondering if you could freeze them afterwards?
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 previous advice from other responses and added other spices to the flour mix. I let the mixture sit for an hour before deep-frying. The end result was golden brown, crunchy and delicious! Well done Candy.
* Percent Daily Values are based on a 2,000 calorie diet.
Better Than Best Fried Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
Discover the secret ingredient that makes this fried chicken the best.
See great techniques for making crispy fried chicken.
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.