Perfect Fried Chicken

Fried Chicken

Perfect Fried Chicken

If you’ve made fried chicken and had it fail or anything fried only to have it fail, you will understand my excitement for a delicious recipe like this that actually turns out great every time.
I’ve made  friend chicken in the past only to have it end up bland, burned, and all of the coating falling off in the oil.
But not with this recipe. Is it the soup? The corn starch? I’m not sure, but it is crispy light and has great flavor.
Perfect Fried Chicken

This is a messy recipe. I lay out a baking rack on top of a cookie rack that has paper towels under it for draining the chicken once it was done as well as another one to hold my raw, dredged chicken. That way I’m not dipping chicken and frying, then dipping again. I dip them all at the same time, wash my hands REALLY good, then begin the frying process.


Perfectly Fried Chicken

Perfect Fried Chicken

8 chicken leg drumsticks
1 (10.75 ounce) can condensed cream
of chicken or mushroom soup
1 1/2  tsp. seasoning salt
1 egg
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons garlic powder
2 teaspoons paprika
3/4  tsp. seasoning salt
pepper to taste
oil for frying
1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. 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).
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F. Be sure to use enough oil to cover chicken pieces.
4. Place coated chicken on a baking sheet or platter and allow to sit until it becomes moist/doughy (this ensures nice and crispy chicken)
5. Fry chicken pieces in oil for about 10-12 minutes, or until cooked through and juices run clear. Drain on baking rack or paper towels and serve.


  1. says

    I agree with Amber! That looks fabulous! In all my years in the kitchen, fried chicken is the one thing I have never been able to master, so I will definitely give this a try~ Thanks for sharing! Kelly xoxo

    • says

      So glad to see a reply from someone who actually made it…any tips or hints that may help me when I try this? Sometimes after making it you figure out a “trick ” or way to do it better or easier next time for better results…I can’t wait to try. Did u use a thermometer for oil ? If so what temp did u fry it on?

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