Secret Ingredient Best Juicy Fried Chicken

"The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don't bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it's best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs --- plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy --- this is delicious!"
photo by bmartin1958 photo by bmartin1958
photo by bmartin1958
photo by Audrey S. photo by Audrey S.
photo by Donna B. photo by Donna B.
photo by Donna B. photo by Donna B.
photo by Mary K. photo by Mary K.
Ready In:




  • In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
  • Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
  • In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
  • Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
  • Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
  • Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
  • Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
  • Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
  • Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
  • Drain on a rack.

Questions & Replies

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  1. agilchriese05
    Can I prep this early in the day and then fry it when the time comes? I like to prep my food ahead of time, when the king over here says I'm hungry I just pop it all right in ready to go. Or will it get too thick? The things we do hahah Also I do not have cornstarch but I do have cornbread dry mix, can I use that instead? What's the best suggestion to replace cornstarch??
  2. victor4u2
    How long to deep fry chicken strips, if I cut the chicken breast into smaller pieces?
  3. Tiffany K.
    So I shouldn't try this with cream of mushroom soup?


  1. Seashorewalker
    First, I want to clarify that I do not rate recipes 5 stars just to be nice or polite but only when it's spectacular. This was SPECTACULAR! The chicken was unbelievably tender and seasoned perfectly. I made chicken strips cut from breasts. Followed the recipe exactly except I reduced the garlic powder the 1/2 tsp (personal taste preference). Don't miss letting the chicken sit for a while after breading. I had NO problem with the breading falling off but I think that was due to letting it sit like instructed. I marinated the cut chicken in the liquid mixture for a couple of hours in the fridge before breading and frying. That also might have made a difference with the breading staying on. Some have mentioned taste being bland. I disagree as we thought the taste was perfect. Follow the directions exactly but remember everyone has their own preferences with taste. When they are done if you think it needs more sprinkle some seasonings over the finished product and adjust the recipe.
  2. Karabea
    Delicious! I cut my chicken breasts into tenders, and they taste just like ones from a restaurant, they were so good! I must admit I used about 3 pinches of cayenne (we like it spicy). We fried these in our deep fryer at 375 degrees for 4 minutes. They were perfect! Thank you for posting, I will definitely make these again!
  3. Ackman
    My wife made this last night, but a little different...instead of frying, she baked it in the oven at 375 for 1-1/2 hours. It turned out GREAT!!! The skin was nice & crispy & the meat was moist. THANKS for the idea...will most definately make it, again!
  4. jaybee chef
    Another winner! I used 5 boneless skinless chicken thighs (so I left off the last 2 T of flour and cornstarch), and followed the recipe with the exception of substitutuing the seasoned salt, which I was out of, with a cumin blend mixture I always keeep on hand (chili powder, cumin, a little cayenne, granulated garlic and onion, a salt-parsley blend, etc). It took 8 minutes in about 2 inches of oil on medium heat to reach 185 degrees on the instant thermometer. I used a 99% fat-free condensed chicken soup and let the chicken sit on a rack after dredging, for an hour or so at room temperature. The coating adhered nicely, crisped up beautifully and the chicken was nice and moist inside. The skinless thighs worked perfectlly, I see no need to use a thigh with the skin on for this recipe (usually I find it helps keep the chicken moist, but it's not needed here!). I often oven fry chicken, and I think I may try that with this recipe as some reviewers did, just to make it a little healthier. This is a keeper recipe for sure! Update: I did this recipe again with 4 very large bone-in thighs, following the seasonings exactly but subbing cream of mushroom soup for the cream of chicken. I browned in the oil over med-high heat for 8-10 minutes, then removed to pan with a rack and baked at 350 for 45 minutes, to an internal temperature of 180, and it was also excellent prepared this way with the big bone-in thighs. (I'd checked the internal temp at 30 minutes and it was barely 160 degrees.)
  5. Evilcin
    I really did not get to eat it due to me being on a diet but my husband loves it. I did fry up some of the dough and eat little pieces of it and it was very good. Will make again and again. Thank you for the awesome recipe!



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