This recipe is awesome! I cut the breasts into strips and fried them. I think it was some of the best chicken i've made. Thanks very much for the recipe!

Good crispy chicken but my crust was a little overdone. I did add losts of spice but I would say add more than you think as it needs it. Thanks we will play with it.

turned out pretty good! my boyfriend says its a keeper

It was very good, and I will definitely make again. But I did add my own spices as well to make it a little better. I can't help it I always do. But to others trying this even if you don't add other spices you will need to add more salt (I use Lawry's seasoning salt) because it doesn't have enough even with the soup mixture. But I will definitely make again. Thanks

I marinated the chicken with minced garlic, olive oil, salt, and pepper for 5 hours. Then I double coated the chicken because my 3 year old daughter did the first time and I the second. After waiting 1 hour for the chicken to get "doughy" and frying and then finally eating it, it came out bland. Very disappointing and messy but my daughter had fun making it. My daughter liked it because she dipped it in ketchup too. This is the only reason why I rated it 4 stars and not 3 stars. I might have another go around with this recipe and add some saltine crackers just to up the ratings to a 5.

This is a quite a spin on regular fried chicken.These chicken tenders where so flavourful and juicy.However i did let the cream of mushroom mixture and spices marinate for about 3 hours and i did splash a little red wine vinegar on it.I took the chicken out of the mushroom mixture add the flour and the potatoe flakes a little complete seasoning, a little red pepper and let it coated in marinated for 1 hr so it could stick to the chicken.And fryed them and the deep fryer and i cooked the fried french fries from this site.My kids and myself really enjoyed it.the chiicken was so moist and juicy and oh so flavorful this will goon my top list.

This is good! I added 1 tsp. of poultry seasoning and used tenderloins b/c it's what I had on hand. I had a hard time getting the dough to stick, even after letting it rest. But great flavor. HINT: If you let your chicken "drain" on cooling racks onto paper towels, you will have crispier chicken than just patting dry, which will lead to soggy chicken.

This was an awesome recipe. A little messy but well worth it. I followed the recipe down to a T, and it was lovely.

Amazing recipe! I added a little bit of hot wing sauce to the soup part, and added my own spices to the flour. But do watch the salt, my mother-in-law found it very salty, so I wont be adding my own salt again. Used chicken tenders and my trusty deep fryer, and it turned out exactly as I expected!!!

This is fantastic! I just added a bit more of all of the spices and it tasted terrific! I cooked thick, boneless, skinless chicken breasts for 10 minutes and they came out crispy and perfectly cooked. This is one of our new favorites!

I did what one of the reviewers said, marinate the chicken in chopped garlic, salt, pepper and olive oil. Then I followed the exact recipe, except that I used cream of mushroom soup, and chickens cut into quarter pieces. I used a wok to fry the chickens, and I set the temperature to more than medium high, and cooked each side for about 15 minutes. Then, I served the chicken with corn,red pepper and simple fried brown rice. Hubby loves it! And, I don't mind it at all (seeing that I am in my first trimester of pregnancy with baby #2, and bad nausea)!

Let me first say I'm going to try this recipe again soon because I was not completely happy with the results. I followed the recipe *exactly* without reading the views. I figured with the title and all those high star ratings it would be okay....not! My chicken breasts lost most of the bottom breading stuck to the plate *before* frying! Also, my chicken did not cook in the time stated..they took longer and really needed to be pounded thinner to meet the required cooking time. I will say the chicken was moist, the remaining batter was crispy but not flavorful. I will add dried herbs, garlic and onion powder next time. I think this has potential to meet my *better than the best* with some minor adjustments. I may try use chicken tenders and/or chicken legs when I make this again.

I made this last night for dinner. Of course I read through the reviews and added a lot of spices to the flour mixture. This definitely helped with the flavor as my chicken was not bland at all. My only problem was the breading fell off most of the pieces.. I cooked it at 350 degrees in my deep fryer. Other than the breading falling off, it was really good. Will definitely make again, but will let it sit out longer to get more "doughy" maybe that'll help?