Secret Ingredient Best Juicy Fried Chicken

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.

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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!

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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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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.)

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I really liked the breading on this. It was the best ever. For the first time, my son ate the breading but left the chicken. It's usually the other way around. What I didn't like was that the chicken was rather bland.

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My family loved it! This is now in my permanent cookbook.

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Yum, yum, yummy this is good chicken. I put the chicken pieces in the soup mixture for the afternoon and then floured them and let them sit for an hour. They fried up so wonderfully. They were juicy and moist with a crispy crunchy coating on the outside. I will use this recipe again, we loved it. Thank you Kittencal for another winner of a recipe.

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Excellent! I even forgot the egg and this recipe was phenomenal. I did strips also and they were the best I've ever had. Tender and delicious. As always, thanks Kittencal for another out of this world recipe.

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I am not the best at frying but I decided to give this recipe a try. I'm sure glad I did! I used about 2lbs of boneless skinless chicken breasts, which were 3 humongous ones. I cut them in half to make 6 pieces and made as directed. I don't usually have full fat cream of chicken soup on hand, but I did today, and I think it is probably important to use this in this recipe over the low fat, which is thinner. I deep fried my pieces for about 15 minutes each and they came out delicious. Next time I'll add a bit more seasoning to my flour mixture, but this was a very good and straightforward recipe that I'll use again. I may also try Ackman's suggestion of baking next time as well. Thanks Kittencal for a good, yummy recipe! Made for the I Recommend Tag.

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This was nice and juicy!

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I have had this recipe saved for a year and decided to try it! WOW! I am so glad I did.It's easy but messy. I did as you suggested and let it sit before frying. That is the trick!!! Topping stayed on instead of coming off in the skillet like my usual recipe does. Will make again! Was a hit with DH and my three kids!Made homemade fream of soup and it needed a little more salt added to it.

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Fabulous!!! I only had cream of mushroom and I was just hoping it would turn out just as good. It was excellent!! Thank you!! 2 thumbs up from the whole family!!

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Hate to disagree with chef#1417651 BUT, The wife and I just finished this for Supper and we both agreed this was Excellant. Every thing worked out just as written. Will definately make this many times in the future. Thanks Kit, keep up the good work. Capn Jack

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So very crispy. I think I'll add a litle more cayenne next time and try it with some chicken tenders. And then some wings....

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It was ok, I wouldn't make it again. I didn't think it had enough flavor for me, and the flour mixture didn't stick that well. My family said no for this recipe.

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tried this tonight and it was very good. Very crispy. A bit mild to my taste but I will ramp up the spice next time...I like spicy. My kids liked it my dh liked it. thanks for sharing

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This chicken is sooo good!! Made with tenders and they came out perfect! The breading fell off a little when flipping and cooking but I think it is because I pu the chicken in the soup mix and then in the fridge for an hour and didn't let it come back to room temp before breading. Doesn't matter though the chicken was still excellent; moist and tender and not really greasy tasting. I don't make fried chicken that often (usually baked) but this recipe has changed my mind about that!

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Who needs KFC with fried chicken like this!!!! I made this wonderful chicken a few days ago. Absolutely the best juicy fried chicken. I didn't completely fry the chicken on the stove. I browned the chicken and finished up in the oven on 400F until cooked thru, approx 20 minutes. Delicious Kitt! Thank you for another winner as usual!

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its easy to make and quite tasty too. My kids lovvvveee it!!

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My only change was to cut the chicken into strips. (I did add extra cayenne pepper & black pepper.) I also more than doubled the recipe. That made a lot of strips! LOL Great tasting chicken! Full of flavor! Served the strips with baked fries & slaw These strips would be great dunked in chicken gravy or alfredo sauce. Heck, it's great alone! My kids dunked theirs in, bbq sauce, honey mustard & ranch. The cream of chicken is key in this recipe. I can't wait to share this recipe with my friends! Thanks for sharing! :)

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