FOOD NEWS
Canned Soup Is The Unlikely Key To Juicy Fried Chicken
BY AUSTIN HAVENS-BOWEN
For fried chicken that's as juicy and flavorful as possible, coat the chicken in canned cream of chicken soup instead of the typical egg mixture.
The soup will ensure the dredge mixture sticks properly. As it cooks, the chicken will absorb the fat from the soup, making it moist and juicy.
All of the seasonings and flavors in the soup will also be absorbed, making it even more flavorful. Other condensed soups, like cream of mushroom, will also work.
No matter what canned condensed soup you use, the trick to making fried chicken with it is not to use too much, or it might turn out soggy instead of crispy.
For six boneless, skinless chicken breasts, use a 10.5-ounce can of soup and one egg, which acts as a binder. Add seasonings, but be mindful of salt, as the soup already has some.
To make the batter, mix the soup, egg, and seasonings or hot sauce until it's well combined. Next, carefully dip each piece of chicken, ensuring that every part is fully coated.
Make sure to shake off any excess liquid before dredging the chicken in the flour mixture. After the chicken is coated and dredged, let it sit until it becomes doughy.
When it's time to fry, the chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit. Be sure to dispose of any leftover egg-and-soup mixture.