I never would have thought to use this ingredient for chicken batter, but this is hands down the best fried chicken ever! The chicken fries up so wonderfully. It’s juicy and moist with a crispy crunchy coating on the outside.
The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken.
Instead of frying you can bake it in the oven at 375 for 1-1/2 hours. It turns out GREAT!!! The skin is nice & crispy & the meat is moist.
6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
1 large egg
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