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Pan Fried Chicken Recipe

Pan Fried Chicken Recipe

I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:8 servings


  • 1 cup all-purpose flour
  • 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
  • 2 envelopes Italian salad dressing mix
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder, optional
  • 1 cup 2% milk
  • 2 broiler/fryer chickens (4 pounds each), cut up
  • 1/4 cup butter, melted


  • 1. Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the foil; set aside.
  • 2. In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
  • 3. Bake at 350° for 35-50 minutes or until juices run clear. Yield: 8 servings.

Nutritional Facts

2 piece: 645 calories, 36g fat (12g saturated fat), 193mg cholesterol, 1242mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 59g protein.

Reviews for Pan Fried Chicken

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gfelicia User ID: 7896423 108793
Reviewed Jul. 20, 2014

"I didn't have the cream of chicken or Italian salad dressing mix but I used a packet of onion soup mix in the flour. turned out great, very tasty."

Ovcasurvivor User ID: 6627874 170419
Reviewed Apr. 26, 2012

"This was actually better the next day...."

marrisa_s User ID: 6152461 100035
Reviewed Feb. 21, 2012

"I didnt have the cream of chicken soup mix or the italian salad dressing mix on hand so i used 2/3 cup of seasoned bread crumbs and cut the flour to 1/2 cup and it tasted great! I alsol used boneless skinless chicken breasts and cut them into strips. Would still like to try it using all the original ingredients."

arlenecooks38 User ID: 3159455 100030
Reviewed Aug. 15, 2011

"very tasty,we use it mainly in winter"

kmflora User ID: 4406971 169404
Reviewed Dec. 10, 2009

"I first made this recipe and used boneless skinless chicken. I had to keep drizzling butter to cover the breading. It came out good. My mother made it with a whole chicken in parts and it was hard and flavorless. Boneless skinless chicken is the way to go!"

littleann1 User ID: 1709381 170418
Reviewed Sep. 20, 2009

"The picture here looks nothing like what came out of the oven. The coating didn't come out very crisp & it was kinda mushy. I probably won't make this again."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.