Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect–crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 4


4 skinless, boneless chicken breast halves

1 (10.75 ounces) can condense cream of chicken soup

1 egg

seasoning salt to taste

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

oil for frying


In a shallow dish or bowl combine the soup, egg, and seasoning salt (be careful, as the soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.

In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt, and pepper. One at a time, place chicken pieces in bag, seal, and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.

Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once the chicken is doughy, test the oil by dropping a piece of the “dough” into it; the oil is ready when it starts to fry immediately.

Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Per Serving: 531 calories; 29.3 g total fat; 121 mg cholesterol; 596 mg sodium. 32.5 g carbohydrates; 32.4 g protein