The Canned Ingredient That Leads To Juicier Fried Chicken

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Some restaurants may use a bevy of secret herbs and spices to pack fried chicken with flavor, yet most folks judge the dish on two other important aspects: crispiness and juiciness. Adding vodka to fried chicken makes it extra crunchy, but keeping the meat moist inside is just as important. That's especially true because the high heat from frying can quickly transform what could be a succulent, tender piece of poultry into a dried-out disaster. One overlooked ingredient you probably already have somewhere in your kitchen can insulate the meat so it remains tender under a crispy layer of batter: cream of chicken soup.

Utilizing cream of chicken soup (Campbell's Condensed Cream of Chicken Soup is a popular pick) can create a batter for fried chicken that serves three purposes. First, it adds a heap of extra flavor to the dish. It also helps the dredge stick to the meat when it is about to be fried. Last but certainly not least, the thick layer of soup holds in moisture that could otherwise be lost to evaporation while frying. It is a relatively cheap way to keep all the tasty juices in place, and it takes practically the same amount of effort typically required for fried chicken.

One vital element of a tasty piece of fried chicken is getting your perfectly seasoned dredge to stick to the meat. That is where your secret canned ingredient shines. Instead of a simple egg wash, combine an egg and the canned soup in a bowl with a bit of seasoned salt. In a separate bowl, mix equal parts cornstarch and flour with the seasoning of your choice. Coat the chicken in the egg mixture as you normally would, then dredge it in the seasoned flour blend. You will likely notice right away that the dredge sticks to the soup and egg mixture better than if it were composed of more watery ingredients.

For best results, let the coated chicken sit until the outside gets a bit doughy, as this helps achieve a crisp exterior. Grab your favorite frying pan (we like the SENSARTE Nonstick Deep Frying Pan Skillet) and get your oil piping hot, approximately 375 degrees Fahrenheit, so your chicken cooks without burning. After roughly 10 minutes in the pan, remove the chicken and allow it to drain on a rack and rest before you cut into juicy, tender poultry under a deliciously crispy batter. If you have any leftovers, the best way to reheat fried chicken is by popping it in the oven so that the moisture you worked to keep inside stays where it should be while maintaining a crunchy outside.