Of all things, cream of chicken soup is used to make this delectable cornstarch-fried chicken! Your surprise will be the outcome. It will be absolutely ideal: crispy on the outside, juicy on the inside, and bursting with flavor. Family and friends will undoubtedly request this chicken frequently!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 large egg
- seasoning salt to taste
- 4 skinless, boneless chicken breast halves
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper to taste
- oil for frying
Instructions
- Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.
- Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.
- 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.
- Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.
- Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.
- 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.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 596 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
OK, I read a bunch of reviews before attempting this and made a couple of changes going in. To the soup /egg /seasoning salt mixture I added 1 cup of Kraft olive oil Mayo. I started off the dry ingredients with 3 cups of flour, 1 & 1/2 cups of cornstarch, doubled the paprika, then I added about 1 teaspoon of chili powder & a full 8 ounce container of Panko bread crumbs. I sliced the chicken breasts into basically chicken fingers so I wouldn’t have to fry them as long. I busted out the old-school Fry Daddy because, America, and set temp to 375°. I put the whole mess of chicken into the wet mix and let it sit while the fryer heated up. I then rolled 8 fingers in the dry ingredients that I had mixed in a (very) large bowl rather than using the shaker bag routine. Then straight into the fryer without waiting as recommended. Let it fry for 5 & 1/2 minutes because my pieces were still pretty big. First batch (on the top in the picture) most of the coating came off. 2nd batch I used fewer pieces, but I also let the chicken “rest” a few minutes on paper towels. But, before dropping into the oil, I covered those pieces with more paper towels and pressed the coating firmly onto the chicken pieces giving it a smoother appearance. Not sure if it was the waiting or the pressing or working with less product but the 2nd and 3rd batches were picture-perfect. (Middle & bottom in photo) Served with mashed red potatoes, Lima beans, country gravy (yay for Pioneer brand!) and some homemade sweet-n-sour sauce for dipping. Everyone was too busy stuffing their faces to complain so I’m thinking I did alright.
Excellent, with the addition of extra seasoning. (I followed the advice of another reviewer, and used the “Chicken seasoning blend” recipe on this site.) One reviewer made a remark about using “chemical-laden cream of chicken soup”, which sent me on a mission to find out just what chemicals Campbell’s cream of chicken soup is “laden” with: CHICKEN BROTH (WATER, CHICKEN STOCK), MODIFIED CORN STARCH, CHICKEN FAT, SEASONED CHICKEN, VEGETABLE OIL (CORN, CANOLA AND OR SOYBEAN), WHEAT FLOUR, SALT, CREAM, YEAST EXTRACT, MODIFIED MILK INGREDIENTS, SOY PROTEIN CONCENTRATE, ONION POWDER, VINEGAR, BETA CAROTENE, FLAVOUR (CONTAINS CELERY). Beta carotene is a naturally-occuring pigment found in yellow & orange fruits and vegetables. It is an antioxidant, which your body turns to vitamin A, in the quantities it needs. Next I’ll try oven-cooking this in my cast iron skillet, as another reviewer suggests.
Really good crunch! I had to add some seasoning to the flour mixture too or lightly sprinkle with salt after frying but I didn’t have cream of mushroom soup, so I used cream of celery and I’m really glad I found this recipie!
My girlfriend does not fry foods because of the grease splatter. SMH. I decided to use this recipe and fry in a medium pot to reduce the splatter and show her, frying wasn’t that difficult. I followed some of the reviews about the seasonings. I decided to use the Chicken Blend recipe found on this site. I was amazed by the results. My GF was astonished how easy and how delicious the fried chicken was. I can’t wait to try this recipe for my family. Thank you for sharing! My go-to going forward.
It was the worst chicken recipe ever. Messy, the coating does not stick in the fryer and it doesn’t really taste good. Never again.
This was a good and taste way to fry chicken. However, I kept waiting for it to get browner while it fried. It didn’t. But it was done. Just keep in mind that it’s not as dark brown as other fried chicken recipes. At least, this was my experience.
I liked it, but I will use chicken thighs in lieu of breasts
The recipe itself isn’t bad i just think i didn’t it bread it good enough. Mine barely has breading.
The best way to add flavor to chicken is to begin seasoning it several hours before you cook it. Just ask Paula Deen. You don’t have to make a wet brine, just sprinkle salt and seasoning on the chicken and give it a rub. In an hour, the chicken will drop juice, and when you come back a couple of hours later, the juice will be gone, having been sucked back into the chicken, along with the flavors of the seasonings you used. For those who like spicy chicken, I suggest using a dry spice (cayenne, ground chipotle, hot paprika, Szeshuan, whatever you like or have on hand). That way you’re not diluting the dunk with another liquid. I also prefer bread flour to AP flour, as the extra protein packs a bit more crunch. To make those craggy, crunchy bits on your chicken, pour some of the dunk mixture into your flour and work it well with your fingers. You will notice that the flour will form lumps (flat craggy bits), that will stick to the chicken and give you a craggier, less smooth fried chicken. Craggy = Crunchy.
Yummy.
Pretty awesome recipe. Needs little more spices. Other than that kudo’s to the owner
I seasoned my chicken with a little olive oil and salt, pepper and garlic and McCormick Montreal Chicken Seasoning before dredging in soup and flour. The chicken was very moist on the inside. I like the outside too but probably should have let it get a little crispier. I loved the way it tasted and it reheated the next day wonderfully.
very crunchy and yummy! my husband loved it, and it was the first time using my deep fryer! thanks!
Came out great, I keep searching for the perfect fried chicken recipe.This is the best recipe, so far, for the taste I am lookin for. Only suggestion I have, is coming up with a substitute for the chemical laden canned cream of chicken soup
Cooked as is. Yes will make again.
Awesome recipe! Whoever came up with this, Thanks! Yummy!!!!!
I’ve made it twice now, and except that it’s a bit messy to do, I am going to make mine this way from now on. I used a zero calorie, zero fat, zero chloresterol buttery spray.
It was good. I would make it again
I love this recipe and so does my family! I have used it for chicken and pork chops, by switching from cream of chicken to cream of mushroom soup. I also added an equal portion of crushed pretzels, for extra crunch.
There were no changes. It was the best-fried chicken ever! Thanks for the recipe.
This was great! As is, my picky husband thought it was great. I was really intimidated to make fried chicken – having never made it before – but was myself pleased with the turn out. I did buy a special oil thermometer to make sure I had the oil at the right temp and I think that was helpful. My one critique is that it was almost kind of bland. I am making it again this weekend and will use more seasoning. I will probably also be using up my cream of chicken with herbs, so maybe that will add a new flavor.