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Pan Fried Chicken

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.
  • Makes
    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


  • Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
  • 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.
  • Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts
2 piece: 645 calories, 36g fat (12g saturated fat), 193mg cholesterol, 1242mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 59g protein.

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Average Rating:
  • gfelicia
    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
    Apr 26, 2012

    This was actually better the next day....

  • marrisa_s
    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
    Aug 15, 2011

    very tasty,we use it mainly in winter

  • kmflora
    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
    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.

  • VARader
    Dec 12, 2008

    No comment left

  • mdolan
    Oct 6, 2008

    No comment left

  • mam75
    Sep 29, 2008

    No comment left