Better Than Best Fried Chicken

435 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  CANDY WOO LI

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (435)

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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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 29.3 g
  • 45%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 32.4 g
  • 65%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet



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