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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 madeĀ  friend chicken in the past only to have it end up bland, burned, and all of the coating falling off in the oil. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper.
Fry chicken pieces in oil for about 10-12 minutes, or until cooked through and juices run clear. I was googling what to do with the 1 cup of cream of chicken soup in my pantry, and this recipe has just saved my dinner!!!Love your site! So glad to see a reply from someone who actually made it…any tips or hints that may help me when I try this? I was so excited to check out your recipe as I just tried frying chicken this past weekend for the first time and it turned out great! Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. The best fried chicken is brined in buttermilk seasoned with salt and pepper (and sometimes other seasonings) for four to 24 hours.
Korean fried chicken is known for its delightful crunch, and the secret is in the breading and frying.
The oil temp needs to stay as consistent as possible and just low enough to cook the chicken through and keep the outside crisp. In general, you want the meat temperature to be slightly lower than a perfectly done temperature, since the chicken will keep cooking as it sits. Look, "Southern-fried" chicken is sold all over the world — it's even made an appearance in one of the final rounds of Masterchef Canada as an elimination dish.


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. Instead of the soup, I coated the chicken with seasoning and buttermilk and I let it chill overnight in the refrigerator. Your Perfect Fried Chicken is one of my #FavoritePosts from last week’s Creative Muster!
Having grown up with creative influences around me, I have a deep appreciation for all things handmade. There are so many variances (even among Southern cooks in the same region); it's all about choosing which tips make it a winner, winner, chicken dinner for you.
While it's common to leave the breasts whole or to cut them into two pieces, many people swear by cutting the breast into three pieces because it cooks just as quickly as other pieces. Unless you are attempting a spicy chicken, it's just there in a high-enough quantity to add depth.
Cold chicken lowers the temperature of the oil more than is optimal for a cooked-through product and crispy crust. But draining directly on paper towels is the kiss of death for longer-cooking fried chicken.
The next day I took the chicken out an hour before I started cooking and I dredged it in the flour and cornstarch with salt and pepper to taste while I let the vegetable oil heat up. So, it will be featured tomorrow night and it’s been pinned and tweeted for my followers to enjoy too!
When given the choice between a good book or a craft project, the scissors and glue sticks win every time. You just need a little tried-and-true advice from a real Southerner, including some (gasp!) modern tips that make it even easier to match those standards for great Southern-fried chicken.
It also guarantees more white meat pieces to go around, although with fried chicken, the dark meat is where it's at.


If you have a sensitivity, you could easily try paprika, soy sauce or fish sauce (just reduce the salt if you use the latter two).
Then fry it first at a lower temperature to cook the chicken through, and then at a higher one to amp the crunch. If you'd like to double-bread it for extra crispness, you can give it a quick dip in the same brine, then back in the breading, but make sure you dry it between each step. I use an enamel-coated cast-iron Dutch oven, which maintains temperature well and will go to whatever temperature you want, whereas consumer fryers usually cap out a bit low for some applications.
The enamel coating is optional (though I do recommend the cast iron); it just needs a heavy bottom and high-enough sides to hold the oil with the chicken without splattering everywhere. Instead, line a baking sheet with paper towels, and place your chicken on a wire rack over the sheet so the fat can properly drip off without soaking back into the chicken. Where I really made a mess was I filled up the skillet too far with oil, so when I added the chicken pieces, the oil bubbled over and went everywhere! And definitely I agree with letting the chicken cool off on a baking rack with a large cookie sheet underneath, not directly on paper towels because then it could ruin the nice crispy crust!
I also used a food thermometer to make sure the chicken reached 165 degrees inside (I didn’t want to take any chances here). I can’t wait to try yours with the cream of chicken soup, I bet it will be delicious!



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