Simply amazing fried chicken made using cream of chicken soup and cornstarch, this amazing chicken is one of the best fried chicken you’ll ever taste and will keep you away from the fast-foods.
This recipe tastes just like its name – like the best fried chicken you’ve ever tasted. Cream of chicken soup and constarch are the two most important ingredients in here, and the final product is a visually appealing chicken that is crispy on the outside, juicy on the inside and filled with incredible flavors. There’s nothing quite like it. You’ll be licking your fingers hours after emptying your plate, and all of your families and friends will keep coming around the house whenever you make this for them.
There’s no need to fret about this recipe. Even though frying your own chicken may seem like a daunting task, it’s actually quite simple when you follow the steps in here. In no time, you’ll become an expert in chicken making and you’ll have no need to visit fast foods for chicken. This recipe is perfect for date nights, and you’ll undoubtedly wow your date with this amazing deliciousness.
4 skinless, boneless chicken breast halves
1 (10.75 ounces) can condense cream of chicken soup
Seasoning salt to taste
½ cup all-purpose flour
½ cup corn-starch
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Oil for frying
How to Prepare
Combine the soup, egg, and seasoning salt in a shallow dish and mix together. Then dip chicken in mixture to coat well and set aside. Mix together the flour, corn-starch, garlic powder, paprika, salt, and pepper in a resealable plastic bag.
Place chicken pieces in bag one at a time, seal, and shake to coat, add more flour and corn-starch equally as necessary. In a deep-fryer, heat oil to 375 degrees Fahrenheit and place the coated chicken on a platter and leave it until it becomes doughy.
Test the oil by dropping a piece of the “dough” into it, then fry immediately when the oil is ready. Fry the chicken pieces in oil for about 7 to 10 minutes each, or until the juices run clear.
Allow to drain on paper towels and serve.
Total fat: 29.3 g
Cholesterol: 121 mg
Sodium: 596 mg
Carbohydrates: 32.5 g
Protein: 32.4 g
- Tap off any extra buttermilk or flour while coating and breading the chicken.
- To ensure that the flour clings to the buttermilk, give your chicken a gentle pat after coating it with the flour mixture.
- Make sure your pan is not too packed. Make sure the chicken does not come into contact with other pieces of chicken, as this might cause the breading to fall off.
- During the frying process, only turn the chicken once. You’re more likely to knock off or disrupt part of the crispy coating if you fiddle with the chicken.