Total Time
Prep 15 mins
Cook 20 mins

Delicious, crunchy fried chicken. This recipe came from the "AllRecipes" site. I'm sure you could always play around with the spices for a variety of flavors!

Ingredients Nutrition


  1. Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
  2. Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
  3. Dip chicken pieces into soup mixture and turn so as to coat all over.
  4. Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
  5. Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
  6. Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
  7. Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
  8. Drain pieces on paper towel and serve.
Most Helpful

Excellent fried chicken- very crispy and I love using the soup for dredging. The chicken was a bit tastless though, so next time I will be sure to add more spices.

stonecoldcrazy July 13, 2009

This is fantastic!!!!!!! Thank you. Will be a family favourite.A bit messy to prepare but worth it.

Joyfull February 08, 2009

This fried chicken lives up to its' name!!"Crispy and Crunchy"!!The cream of chicken soup gave the chicken a nice flavour.I didn't have cornstarch so I used flour in it's place and it still turned out.I used the chicken breasts as called for in the recipe,but I think next time I'm going to try it with chicken parts.I might even try and "double-coat" them for extra "crunchiness"!!!!

Boyz 5 February 14, 2004