Using canned cream of chicken soup in the batter for fried chicken can result in a juicy and flavorful dish. The soup helps the dredge mixture stick to the chicken and allows it to absorb the fat from the soup, making it moist. The seasonings and flavors in the soup also enhance the taste. Canned cream of mushroom soup can be used as well, but there may be small mushroom pieces in the mixture. Chicken noodle soup or broth is too watery for this technique. It's important not to use too much soup to prevent sogginess. Adding an egg as a binder is recommended. Brands offer unsalted cream of chicken soup for those concerned about sodium levels. Dip the chicken in the soup mixture, coat it in flour, and let it sit before frying. Cook the chicken until it reaches 165 degrees Fahrenheit.