Crunchy French Onion Chicken
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
This was delicious. I made the following changes: 1) to the fried onions, I added 1/2 cup of panko bread crumbs, 2) I added Morton' s seasoned salt to the breadding mix to taste ( about 1 TSP), 3) I marinated the chicken breasts in Italian dressing for 3 hours. Very tasty, I loved it and so did my husband.Read More
This was delicious. I made the following changes: 1) to the fried onions, I added 1/2 cup of panko bread crumbs, 2) I added Morton' s seasoned salt to the breadding mix to taste ( about 1 TSP), 3) I marinated the chicken breasts in Italian dressing for 3 hours. Very tasty, I loved it and so did my husband.
I have always wanted to try this recipe and just got around to it. Figuring that the coating would be very delicate I floured the chicken before dipping in the egg and french fried onions. I also placed the chicken on a cooling rack, sprayed with non stick spray, above a cookie sheet so I wouldn't have to turn the chicken during baking and chancing damaging the coating. If you don't have a cooling rack try using sliced raw onion rings to place the chicken on. The results were favorable however I may add seasoning the flour next time.
I've been making this for years. It's a family favorite and I'm always asked to make my Crunchy Chicken even when we're camping. The only differance is that I add 3 tablesooons flour to the onions and smush them in a ziplock bag. I season my chicken with seasoned salt, pepper, garlick powder and paprika. I bake at 375 for 30 min covered and then uncover and bake for additional 10-15, goota watch it closely to make sure it doesn;t burn the crust.
This is so delicious!! I smashed my fried onions in a plastic bag, no mess!! I did add garlic salt to egg and garlic powder and pepper to onion. Baked until perfection, crunchy and very flavorful!!
This chicken turned out perfect. I followed advise of others. I mixed crushed French fried onions, Italian Seasoned Panko, Garlic Powder, Garlic Salt, and Pepper in a zip lock bag. I mixed 1 tbls. Worchestershire Sauce with the egg and soaked the chicken in it. Put the chicken in the bag with the crushed onions and Panko one piece at a time. I baked it at 375 degrees.
We all loved the coating of these crushed onions. I was concerned though that the recipe might be a bit plain without any other seasoning, so I cut the chicken breasts into large chunks and marinated them for about 30 minutes in a mix of Lipton savory herb & garlic soup mix and a couple tablespoons of vegetable oil. With the vegetable oil marinade, I didn't use the egg as the onions stuck to the chicken just fine.
I followed the directions to a T but didn't look as good as yours. But it was yummy. I used parchment paper so it doesn't stick.
This is an great recipe that i have made for years. Its almost fool proof. For an added layer of flavor try adding about a TBLS. Of Worcestershire sauce to the egg before dipping the chicken. But turns out wonderful just as written.
This was super easy to make. I did add black pepper to the crushed onion and it turned out great. Next time I will add some grated cheddar (or parm) to the crushed onion just to try something different.
I had a package of french fried onions that I wanted to use up, and had planned some kind of chicken for dinner, so this was an obvious choice. I felt like the chicken needed some flavour, so I made a marinade of buttermilk, worchestershire, and dry onion soup mix, and sat the chicken in it for a couple of hours. Then pulled it out and dredged in the fried onions, then baked in the oven. The fried onions got a bit too brown at 400*, so I would reduce the temperature to 350* instead. It was good and easy. Will make again.
Super easy quick and tasty. Served it with honey mustard sauce on the side.
I really enjoyed the taste of this chicken: crunchy and frenchy fried oniony on the outside and SOO moist on the inside. The only complaint I have is crushing the french fried onions. It was messy and they were very sticky. I'm thinking next time I'll add some panko breadcrumbs. I did follow the advice of others and coating it in flower before the egg and baked it on a cooling rack so I wouldn't have to flip it.
This was so easy to make and tastes great. I did pound my chicken breasts into cutlets tho. I will make this again!
Tasty! One egg was plenty for 2lbs of chicken, and we added some herbs and black pepper to the egg. Didn't measure the onions, just crushed them in my hand and patted on the chicken after dipping in the egg. Our chicken was pretty large and took longer than 20 minutes to reach the right temperature.
This is a very tasty chicken recipe. My modifications were as follows: - first bowl: whole wheat flower for initial coating -second bowl: egg bowl - third bowl: the good stuff. I used equal parts french fried onions and french fried jalapeños. I put them in my Ninja and added salt, pepper, Cajun spices, dry basil and garlic powder. Pulse blended them until they looked just like the picture and put them in the third bowl. I cooked them on convection at 375 and lightly covered them with a sheet of aluminum foil to stop the coating from burning before the chicken was cooked. When the internal temperature was about 150 I took the foil out of the oven. They browned beautifully and the taste was amazing. We will do this again, and again.
This is a fantastic recipe! I marinated with Italian dressing and added just a few Panko crumbs to the crushed onions...and it tasted great! I also took an extra step of slicing the chicken breasts in half, lengthwise, so the meat was thinner and offered more crunchy goodness with each bite! Will definitely make again!
Great, easy recipe for that fried chicken flavor baked in the oven. I've been making this for years and this recipe is great for week nights!
This chicken was amazing! I made it for a group of people and everyone loved it. It's super easy too!
So flavorful and crunchy! Combined a few suggestions and the perfect changes are as followed: -Dip in a flour mixture before the egg. In the flour I added paprika, pepper, garlic salt and a half packet of dry ranch. -Add Worcestershire to egg. -Add same ingredients to crushed fried onions as you did flour mixture. -Bake on cooling rack. -Bake at 350 for 20 minutes.
floured first, then egg, then onion coating. Let sit in the fridge for a bit to set the coating. Be sure to salt and pepper well
I pounded the chicken breasts to make them uniform size and marinated in Italian dressing for an hour. Crushed fried onions in baggie and added pepper, paprika and seasoned salt. They were tender, juicy and tasty
I finally got it right! The trouble I ran into in previous attempts was the chicken breast was too thick. This time it tried boneless chicken thighs, and it came out perfect!
My partner loves this meal SO much, he tells all our friends and then when they come over for dinner they ask for the recipe. Simple, easy and I love to serve it with a lemon wedge and jasmine rice. PERFECTION!
As others suggested, I knew this would need a little tweaking to add flavor. I first dipped the chicken in seasoned flour. (I seasoned it with several shakes of Grill mates roasted garlic and herb ). I than dipped it in egg with a few dashes of Worcestershire . I than pressed in the crushed onions. I baked at 350 until the internal temp reached 165. Very flavorful and moist. Next time I will try different seasonings to mix it up a bit.
This is a great recipe! I seasoned my chicken first, dredged it in flour, egg then the smashed onion crisps. I cooked it covered with foil and finished the last 15 minutes or so without the foil. Delicious!!
This is a very easy tasty way to prepare chicken. i pounded my chicken and marinated it in Zesty Italian Dressing for a few hours. Crushed the French's onion rings (used caramelized version) and added panko, garlic powder, pepper, Italian seasoning to a ziplock bag and put the marinated chicken in bag like shake and bake. Baked on foil sprayed with cooking spray on a baking sheet at 400 degrees for 25 -30 minutes. Super easy and using plastic bag for marinating and shaking made for simple clean up.
Been making this for years, however I find that the Cheddar flavored French Fried Onion's are better than the regular.
I add the crushed onions to Shake and Bake. The chicken turns out delicious everytime!! Even the picky eaters of the family love it!
I floured the chicken before dipping in the egg. I added 1 t Italian Seasoning, 1/2 t garlic powder and 1/4 t pepper to the flour. No salt was added because of the salt already in the dried French onions. As someone recommended I added 1/2 Panko crumbs to the onions and cooked chicken fillets on raised baking racks. Because I handled the fillets less, little was removed. The family loved it.
Just made this recipe for the first time. Delicious. I did add a few panko crumbs to the crushed onions and placed the chicken on thick sliced onions (someone else had suggested this). Reheated leftovers in a frying pan...very good. This is a keeper.
I followed some of the suggestions of other folks who made it: seasoned the flour with garlic salt and pepper, used baggies to shake up the ingredients, baked on a cooling rack inside of a baking sheet for cooking the chicken evenly and not needing to turn it. Husband loved it!
We are sold on this! Will make again, for sure. I used recommendations from other reviewers. I added a touch of garlic powder to flour and lightly dredged before dipping in the egg. Crushed the onions in a plastic bag and coated one piece at a time. Baked it on an oiled rack. The coating stayed on and no turning. Crunchy and delicious!
I still have trouble getting bottom crisp even on cooling rack good recipe, even my picky roommate liked it
This was a great recipe. I did follow the other changes. I mixed the onions with Panko Bread Crumb's. I beat the cutlets so they were thinner then dredged them in flour then egg, then in the Panko and onion mixture. I also followed another users ideas and let them sit in the fridge for 20 minutes. I then baked them in the oven on a cooling rack so I didn't have to flip them. They turned out awesome and juicy. My whole family loved them, even my picky eaters. I will definitely make these again!
I also marinated the chicken in Italian dressing before I dipped in egg, very yummy will make again
I've made this twice now. The first time I followed the recipe exactly and it was good but not as oniony as I thought it would be. When I made it again today I mixed in Italian breadcrumbs as well onion powder, garlic powder, salt and Italian seasoning It was definitely much more flavor full the second time around. This is definitely one I'll be making again!
Very very tasty!!! I put the chicken in flour before I dipped it in the egg. Great tip!! Really made everything stay together beautifully!!
The 4 star rating is based on the recipe as written. However, after reading the reviews, I sprinkled garlic powder, salt & pepper on the chicken breasts before dipping into the egg wash. Those additions turned it into a 5 star dish. DH loved it and so did I. Next time, I will also try adding some parmesan cheese, as suggested by a reviewer, just to see what I think. I do suggest that you pound the breasts flat if they are very thick so it won't take so long to cook the chicken. I didn't do that and it took quite a while for the chicken to reach the desired internal temperature. My daughter loves French Fried Onions and can eat them right out of the package so, I intend to send her this recipe or to fix it for her next time I am in Dallas to visit. Thank you for the recipe, Janine S.!
This was very tasty. My husband he would eat again in a heartbeat. I didn’t have any eggs on hand, so I used mayo instead. I seasoned my mayo with garlic powder, onion powder, and some Omaha seasoning. I brushed each chicken breast with a thin layer of mayo and then breaded it with the French onions. The breading was very crunchy when it came out of the oven.
Nice and moist on the inside and crunchy on the outside. I added panko bread crumbs and also dipped in flour before the egg as I find the coating sticks better that way. Will likely make this again with the changes.
Loved this recipe!!!! I just added some garlic powder and parm to the egg. Came out crisp on the outside and moist on the inside. Always looking for different ways to make my chicken and this is a keeper. Thanks for the recipe.
I really love this recipe, the only thing I would change is that the chicken breasts needed some flavor. The onion pieces don't really add any flavor to the chicken itself. I think next time I make this I am going to take a packet of ranch flavoring, some onion powder, and some garlic powder and mix that into some flour. Then I would do egg wash, dredge in flour mixture first, then egg wash again, and finally dredge in onions.
Perfect quick and easy dinner idea. Kids love the taste and I love it doesn't use any pots or frying!
So yummy!!! I added a little olive oil to the egg wash (to seal in moisture) and added some breadcrumbs to add to the flavor.
Delicious! I added some flour to the onion to make it stick better. Worked perfect. God bless you!
We used flour before dipping in eggs. We will definitely make it again!!
I followed recipe exactly. My husband said it is a keeper. Really simple for a weeknight meal. Do a side dish w/veggies while it cooks. A real 30 minute meal.
Taste and texture were pretty good - could use a bit more bite I think. I marinated in Italian Dressing for three hours and didn't bother with the egg dip. I also cut chicken into smaller pieces to cut down on cooking time. Best thing about this recipe - virtually no prep time!
Super easy recipe and very delicious!!
Wonderful recipe, so easy. My husband has asked when I'm making it again!
Another winner with my son, the picky eater. He actually went out of his way to compliment the chef! Will definitely do this one again.
Fast and easy!!! My kids love it~!~
I made this chicken and it was delicious! The only thing I did differently was that instead of dipping the chicken in egg, I brushed it with a little mayo . Then dipped it in the crunchy onions which I had crushed. Just a little shortcut!!
I've made this several times and each time, it is delicious...even left over the next day. I do flour my salt and peppered chicken before dipping in the egg and onions. Easy and delicious!
It was delicious. I used mayo in place of the egg and added salt, pepper, and garlic powder. 400 degrees is a little too high. Next time probably 375 for 35 to 40 minutes.
It was ok. I would definitely suggest adding salt or pepper to the breading.
Delicious and healthy. This will become a standard in the household. I followed other reviewer's suggestions and made these changes: Cooked the chicken on a baking rack to protect the coating. Added Italian Panko crumbs to the mix, along with garlic powder and Montreal steak seasoning. I'm glad I added the extra flavors and will add even more next time.
I used Ranch flavored onion and it turned out fine for my sandwich making !!
I coated the boneless, skinless chicken breasts with condensed cream of mushroom soup before adding the crushed fried onions and herbs. My husband absolutely loved it and gives it 6 stars.
Tasty! I followed the suggestion to coat in flour then egg, before pressing the onion crunchies but it's probably OK without that additional step. Cover the sheet with foil, and spritz a little oil if you're putting the chicken directly on the foil. ... Could probably have baked or roasted a side vegetable at the same time, will have to keep that in mind next time.
Its superb only problem i encountered was my french fried onions were not crunchy and they didn't coat the chicken. Otherwise it was yummy and i hope to try it again and hope it will come out perfect.
Did you really mean "1 1/3 cups French-fried onions, crushed" ??? or possibly "1 1/3 cups crushed, French-fried onions" ??? There's a definite difference in volume"
I cooked this on a rack as one reviewer suggested and it still wasn't crispy on bottom. Flavor was terrific and top had a great crunch. I will definitely try again and will try using convection to crisp it or turn it halfway through-or both! Definitely a keeper with a few modifications. It is mild flavored-if you want it spicy-marinate it awhile in your favorite.
I followed the directions...well, I did ad salt & pepper to my chicken and baked it on a cooking rack so I would not loose any coating. It was delicious! My daughter loved it!!
I have made this for years. I mix flour in with the crushed onions and this works well. I use the same recipe for pork chops and they come out very moist and juicy.
YUM! I followed other suggestions (I actually saw the same recipe on the French's fried onions bag, but they recommended added flour to the crushed onions). I cut the boneless skinless chicken breasts in half widthwise, so they were just as big, but thinner. Added spices to the flour. Dipped in flour, egg, and then crushed onions. I baked on 350 for about 18 min. Soft and delicious. No flipping needed. I also made a honey mustard dip as another review suggested (also from this site). I would have eaten the whole thing!
Simple and tasty, my six year olds new favorite.
This tasted very good and was a nice change of pace when making chicken breasts for dinner. I crunched up the French’s fried onions while they were still in the bag, and I ended up needing the entire bag of onions (more than recipe calls for). Thumbs up from family -will make again!
This is very good and easy. Only change I made was adding Cajun seasoning to the chicken.
My new favorite way to cook chicken - the fried onions add so much flavor!
This was a nice change from our usual baked pork chops & we'll definitely be having it again!
This was very easy and very tasty!! I used 8 chicken tenders, and just happened to have some of the Jalapeno fried onions, but was a little short on them, so I mixed up some regular too, to make 2 cups. I used every bit. They baked up very nice and crispy, but the chicken was very tender. I will definitely be making this again! So easy!!
This was delicious! Moist, crunchy, and very flavorful
Came out great I cut chicken into tenders. Added panko to fried onions and seasoned. Cooked chicken the total 20 minutes and not dry. Good recipe
This was quick and easy; I followed the recipe just as written. The chicken breasts were moist and crunchy. My husband even said they were good, which is a real compliment from him. I will definitely make this again.
This turned out okay. Not the best chicken. Thanks for sharing!
We had 2 huge breasts that I pounded to be equal in depth all around. I did everything as stated but added a bit if Lawry's Season Salt and a bit of pepper. I also squeezed lime juice on the chicken after I had the crumbs and seasoning on the breasts. They sure were juicy and tasted so good with the crispy onions with some Kraft Oven Fry for chicken added to it. I will definitely be making this more often.
Terrific!! So easy! Will make again for sure:)
The taste was OK, but my chicken did not come out crunchy. It was kind of damp.
Loved it !!
Turned out great! I added Parmesan cheese to the onion strings. I would bake the chicken for 25 minutes next time.
I didn't think it was going to have much flavor, I was wrong. The chicken was very moist and did have good flavor didn't need any extra seasoning with salt. I will make this again.
It is quite tasty and easy to make. I added bacon crumbles to the top of the chicken.
Made it exactly as the recipe but sprinkled a bit of Pensy's Red & Black on it before popping in the oven. I thought the time specified was too short but it was spot on. Very simple dinner and will make again.
Easy to make and taste great.
So easy and tasty!! I shared it with my sons so they could make it. I'll definitely make it again!!
I've made this a couple of times it's a good side dish to about just anything give it a 4 because it comes out dry probably add mayo to the eggs and season to your choice.
I love this recipe! It's quick, easy and very few ingredients. I do add a little mustard in my egg wash and I use the chicken tenderloins and use a meat tenderizer on them. It also reheats good for me to take to lunch.
Easy recipe and very tasty. Everyone loved it. Doubled the recipe to ensure leftovers for lunches. Just as good the next day.
After reading all the positive reviews. I was very excited to try this recipe. I took several reviewers' suggestion by marinating the chicken with Italian dressing and adding some seasoning to the onion topping for extra flavor . It was still fairly bland and most of the breading came off on the pan when I tried to flip it. It also didn't "crunch up" as much as I'd hoped even though I lined the pan with parchment paper. At the end, it was edible but underwhelming. Nothing I'm necessarily in a hurry to make again anytime soon.
Easy and so good
I made it as written. It was bland. I did notice afterward that many of the 4 and 5 star reviews added additional seasonings. Many of the 1 and 2 star reviews made the recipe as written.
This is delicious! The first time I made it, I didn't have the rack. Tonight I used the pan with the rack and all my crunchy goodness stayed on.
I absolutely loved this recipe!! It has been a hit with friends and family!
I added a sprinkle of garlic salt before I put it in the oven. Yummy!
Simple and delicious! As easy as it gets!
Love the dish very good