Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Better Than Best Fried Chicken

SUBMITTED BY: CANDY WOO LI PHOTO BY: JOSEPHINE

"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!"
RECIPE RATING:
The reviewer gave this recipe 311 stars. This recipe average a 4.3 star rating.
Read Reviews (253)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 egg
  • seasoning salt to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • oil for frying

DIRECTIONS

  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. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. 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.
  4. 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by EMOM1955
I've made this several times now, the other night we had my mom over (who makes excellent... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by FANCY112
The chicken is very crunchy and has a nice coat to it. At first I was going to give it 3 stars... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by TSLITOR
Excellent fried chicken recipe! I used cream of mushroom w/garlic soup and instant mashed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2005 by Kristin
Very good! The breading was crispy and tasty. Just be aware that you need to let the chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by ROKMELON
I think it is a good idea to *always* make a habit of reading reviews before you make a recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by TONALEA
Allright, people, what did you expect? Fried chicken is never easy to make and always messy! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2003 by IMSHARON2
At last -- chicken that has a crunchy, delicious coating that doesn't come off in the pan! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2006 by OURGALSAL
Loved this recipe. I doubled the recipe & used Skin on Chicken Thighs & legs. I added a pint... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2006 by Alec Lewery