As I read through the reviews just before cooking this I thought uh-oh!! Almost evryone said they had a hard time with the "batter", I thought I will fix the problem before I have it! I follwed the recipe like it said but before frying the chicken, after dipping it in the batter, I dipped it in a basic flour mixture to coat over the batter!! this worked out very well! It browned nicely... and didn't stick at all!!! Mind you it has to be a good medium-hot lard you are frying it in!!and youare only browning the outside of the chicken not cooking it!! It cooks in the slow cooker!
What a waste of a can of soup. The "batter" peeled off the chicken but stuck to the bottom of the pan leaving the meat white and my pan black. In retrospect I see no reason to use the soup at all since a basic dredge of flour salt and pepper will create a better fry-crust and won't stick to the pan. To add insult to injury as I was scooping up the frozen concentrate for the sauce I saw a recipe for the exact same orange glaze on the side of the can. Dang! So next time save money time and dishes. Just fry your chicken as usual scoop on the glaze in the same pan and have your dinner in 10 minutes instead of three hours.
This recipe is a 5-star with corn starch in the orange sauce (add 1 tsp to chicken broth before it is heated). We served with rice. Also I used a whole can of campbell's chicken broth with the entire small minute maid OJ container (6 oz?) and brown sugar to taste (several tablespoons). Absolutely delicious!!
I'm only giving this recipe 4 stars because it was extremely fattening to start. I tweeked out most of the fat by omitting the shortening and using the 98 (I think)% fat free creamed soup by Cambells. I also cooked it alittle differently. I mixed the seasonings together floured the chicken and threw it in a nonstick skillet with cooking spray to brown. For the sauce I used fat free chicken broth sugar twin brown sugar and 2/3 cup orange juice concentrate. Threw everything in the crockpot for about 4 and a half hours and YUMM! Will definately make it again and again and....
Really a nice dish. I skipped the browning and just threw everything in the crockpot because that is why I use it- so I don't have to do more than one step in preparing dinner! I left the lid off the last hour to thicken the sauce. Tasted delicious with potatoes (instant). I will make again!
Not at all what I was expecting. But it was good. I did not use the condensed soup or shortening. I browed the chicken coated the chicken with the flour mixture and browned it with vegitible oil. It worked wonderful. The chicken was moist and tender. Thicker pieces did not have the orange flavor in the middle but the left over juice in the crock pot makes a wonderful dipping sauce!
The same basic taste can be had quicker with less waste. Dredge 4 chicken breasts in seasoned flour and fry up til done. Take 1.5 pint of heavy cream a stick of thyme and cook about 8 minutes for a sauce. Add 4 to 5 tbsps orange marmalade to sauce at the end and stir til smooth-don't forget to remove the thyme stick. Season to taste. Spoon over chicken which is served on a bed of saffron rice. Same taste idea as original recipe though. Less time and less waste.
This was wonderful and and wasn't very difficult as long as you flour the chicken so the coating will stay better when you cook it. We all loved it and will have it again.
Like many other reviewers I wish I had read the reviews before making this. The sauce didn't stick to the chicken and my pan was black. Next time I'm going to try coating the chicken with a thin coating of soup and then dip it in seasoned flour before I brown the chicken in the pan. The rest of the soup I'll put in crock pot. Loved the flavor but not the procedure.
