If you’re looking for a crispy, golden fried chicken recipe that delivers incredible flavor with minimal fuss, this unique version is sure to become a family favorite.
The secret ingredient—cream of chicken soup—creates a rich, savory coating that helps lock in moisture while adding a delicious depth of flavor to every bite.
Combined with a seasoned flour and cornstarch crust, this fried chicken cooks up perfectly crunchy on the outside while staying juicy and tender inside.
Whether you’re serving it for a comforting weeknight dinner, a weekend gathering, or a special occasion, this homemade fried chicken is guaranteed to earn rave reviews and requests for seconds.
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 smooth and well combined. Keep in mind that the soup already contains salt, so season lightly.
- Add the chicken breasts to the soup mixture and turn to coat thoroughly on all sides. Set aside while preparing the coating.
- In a large resealable plastic bag, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper. Seal and shake to evenly distribute the seasonings.
- Place the coated chicken pieces into the bag one at a time. Seal the bag and shake until each piece is fully coated. If additional coating is needed, add equal amounts of flour and cornstarch.
- Arrange the coated chicken on a platter or baking sheet and let it rest until the coating becomes slightly doughy and tacky. This step is essential for achieving an extra-crispy crust.
- Meanwhile, heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Use enough oil to fully submerge the chicken pieces.
- Test the oil by dropping in a small piece of coating. If it sizzles and begins frying immediately, the oil is ready.
- Working in batches to avoid overcrowding, carefully lower the chicken into the hot oil. Fry for 7 to 10 minutes, or until the chicken is golden brown, cooked through, and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.
- Serve immediately while hot and crispy.
Chefs Notes
- Allowing the coated chicken to rest before frying is the key to developing a thick, crunchy crust.
- For even cooking, pound thicker chicken breasts to a uniform thickness before coating.
- A wire rack works better than paper towels for maintaining maximum crispiness after frying.
- Add a pinch of cayenne pepper or a dash of hot sauce to the soup mixture if you prefer a little heat.
- This coating also works well with chicken tenders, thighs, or drumsticks—just adjust the cooking time as needed.