Amazing Fried Chicken
Surprisingly simple and shockingly flavorful, this fried chicken uses cream of chicken soup for an ultra-juicy interior and a crisp, golden crust. It’s a unique twist on a comfort food classic — easy to make and always a crowd-pleaser.
Ingredients
1 (10.5 oz) can condensed cream of chicken soup
1 large egg
Seasoned salt, to taste (go easy — the soup already contains salt)
4 boneless, skinless chicken breasts
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
Oil for frying (enough to fully submerge the chicken)
Instructions
Make the Wet Coating:
In a shallow bowl, whisk together the cream of chicken soup, egg, and seasoned salt. Coat each chicken breast in the mixture thoroughly. Set aside.Prepare the Dry Coating:
In a large resealable plastic bag, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.Dredge the Chicken:
Place each soup-coated chicken breast into the bag, one at a time. Seal and shake until the chicken is evenly coated. If needed, add more flour and cornstarch — always in equal parts.Rest the Chicken:
Lay the coated chicken on a plate and let it sit for 10–15 minutes, until the outside becomes soft and doughy. This step is key to getting that ultra-crispy crust!Heat the Oil:
In a deep fryer or heavy pot, heat oil to 375°F (190°C). Make sure there’s enough oil to completely cover the chicken.Fry in Batches:
Fry chicken pieces for 7 to 10 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.Serve:
Enjoy hot and crispy! Pair with mashed potatoes, slaw, or your favorite dipping sauce.
- Pro Tip
Don’t skip the resting step before frying! Letting the coated chicken sit until the crust becomes tacky ensures it won’t flake off in the oil, and it gives you that restaurant-style, shatteringly crisp finish.
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