If you’re searching for a fried chicken recipe that delivers unbelievably crispy coating with juicy, tender chicken inside, this recipe is about to become a household favorite.
The secret ingredient—cream of chicken soup—creates a rich, flavorful coating that helps every bite stay moist while the cornstarch mixture fries up golden brown and extra crunchy.
This easy homemade fried chicken tastes like classic comfort food with a delicious twist.
Whether you serve it with mashed potatoes, coleslaw, biscuits, or fries, this crispy fried chicken is perfect for family dinners, weekend gatherings, or whenever you’re craving something indulgent and satisfying.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Oil for frying
Directions
- In a shallow bowl, whisk together the condensed cream of chicken soup, egg, and a small amount of seasoning salt until fully combined.
- Add the chicken breasts to the soup mixture and turn to coat completely. Set aside while preparing the breading.
- In a large resealable plastic bag, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
- Place the chicken pieces into the bag one at a time, seal tightly, and shake well until fully coated. If needed, add additional flour and cornstarch in equal amounts to maintain the crispy coating.
- Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Make sure there is enough oil to fully cover the chicken pieces.
- Transfer the coated chicken to a plate and allow it to rest until the coating becomes slightly doughy. This step is important for creating the crispiest texture.
- Test the oil by dropping in a small bit of coating. If it sizzles immediately, the oil is ready.
- Carefully fry the chicken in batches for 7 to 10 minutes, or until golden brown and cooked through with clear juices.
- Remove the chicken from the oil and drain on paper towels before serving hot.
Chefs Notes
- Allowing the coated chicken to rest before frying helps the breading adhere better and creates an extra crispy crust.
- For even juicier chicken, pound thicker chicken breasts to an even thickness before coating.
- Serve with classic sides like mac and cheese, mashed potatoes, coleslaw, or buttery biscuits.
- If frying in batches, avoid overcrowding the pot to maintain proper oil temperature and crispiness.