*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made this tonight for myself and husband. (the kids were asleep). I found it to be pretty good. Obviously NOT kfc but I don't have the pressure fryer or MSG. But it was one of the Best home recipes I have had. I was worried because we discovered that we didn't have any pepper. (pepper make the spice) I fried it in butter flavored crisco. (I was out of oil too. IT was wonderful and juicy. Another note I let the chicken stand in the soup mix for like 30 minutes in the fridge while I looked for pepper. Awesome. Will make again.
READ REVIEWS BEFORE MAKING THIS RECIPE!! As many others have said the technique for this recipe is great- soaking in condensed soup (I thinned out the soup with milk) does help the flour and cornstarch coating stick well to the chicken. I made this with bone-in chicken legs and waited about 45 minutes to let the flour coating become "doughy". The result was a beautiful and crispy coating with tender and juicy meat (that was done in about 15 minutes of frying at medium-high heat in my wok). While the technique is good the spice level for this recipe is WAY off. The first time I made it I followed the recipe and it was a bland disappointment. I CAN NOT STRESS HOW BLAND IT WAS!!! The second time I doubled the garlic and paprika then added a half teaspoon each of: oregano rosemary thyme Montreal chicken spice celery seed seasoning salt regular salt pepper and Italian seasoning. This was barely enough- in fact the spices still could not be really tasted. Next time I will add even more. Since the fat content of this recipe is off the charts and I won't be making this more than once or twice a year I would recommend those trying this recipe read through reviews and add WAY more spices to the flour mix (as many here have suggested). With these changes it is a great recipe. However- it only gets 3 stars as written.
After reading the reviews I decided to double the garlic powder and the paprika. I also added 1/2tsp of onion powder...it was still not enough flavor in the breading in my opinion. Next time I plan to add a few dashes of hot sauce to the egg/cream of chicken soup mixture and add a tiny bit of cayenne pepper to the flour mixture. And a touch more salt - I found myself wanting it to be more KFC style and I definitely did not add anough salt for that. The crispiness is great - I was pleasantly surprised!:) Good recipe.
This was the best fried chicken I have made to date. Used legs and thighs rather than breasts and added 1 can of buttermilk to the soup. Couple of changes for next time. Legs take about 8 - 9 minutes to cook and thighs 11 - 12 minutes. Needs way more spice for the seasoning. I doubled the flour and corn starch. I put in 1 tablespoon of kosher salt 2 tsp garlic powder and 1 tsp of cayenne pepper along with about 80 grind of fresh black pepper. Still could have used more spices and maybe salt and pepper the pieces after coming out of the oil. Kept the oil at 350 - 375 degrees and kept warm in 200 degree oven on baking pan with cooling rack inserted. Leftovers stored well in the fridge and just popped them in a 350 degree oven while the oven came to temperature to reheat. They were just as crispy as if I had made them that day!
This is good! I added 1 tsp. of poultry seasoning and used tenderloins b/c it's what I had on hand. I had a hard time getting the dough to stick even after letting it rest. But great flavor. HINT: If you let your chicken "drain" on cooling racks onto paper towels you will have crispier chicken than just patting dry which will lead to soggy chicken.
THIS ONE IS GOING IN THE PERMANENT RECIPE BOX! I THOUGHT GOOD FRIED CHICKEN CRUST MUST BE A SOUTHERN SECRET BUT THIS IS IT! I THINK NEXT I WILL TRY THE BATTER ON DEEP FRIED ZUCCHINI OR GREEN TOMATOES WITH CREAM OF CELERY SOUP INSTEAD OF THE CHICKEN AS A VARIATION!!!
Simply delicious!!! Easy and extremely tasty. A little more work than the regular fry job but well worth it. I made gravy out of the drippings and poured on top and it was out of this world!!! Will make again often!!!
I'm over 50 and have NEVER made fried chicken. For some reason I tried this recipe all by myself and LOVED it. I have since tried it out of my friends from church (Baptists in Tennessee and you know they are fried chicken experts) and my parents and sister. They all raved about it. It's crunchy on the outside and juicy on the inside. It's PERFECT! I even drop some of the coating without any chicken inside it just to get some crispies. My guests kept going back to my the plate on which I was draining just to pick up the fried coating! Thank you so much for this recipe!
Rating: 1 stars
We followed the recipe exactly.. waited till it was doughy and cooked it for 7 minutes. Not crunchy at all in fact hardly any of it stuck to the chicken. Im very disappointed