Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.

  • Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.

  • Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

622.8 calories; protein 27.8g 56% DV; carbohydrates 32.1g 10% DV; fat 40g 62% DV; cholesterol 112.4mg 38% DV; sodium 731.3mg 29% DV. Full Nutrition

Reviews (200)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/17/2014
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. Read More
(143)

Most helpful critical review

Rating: 3 stars
06/25/2015
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. Read More
(20)
262 Ratings
  • 5 star values: 158
  • 4 star values: 79
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2
Rating: 4 stars
11/17/2014
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. Read More
(143)
Rating: 5 stars
05/03/2016
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
(98)
Rating: 5 stars
02/29/2016
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!! Read More
(52)
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Rating: 4 stars
04/01/2017
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. Read More
(51)
Rating: 5 stars
04/13/2017
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. Read More
(27)
Rating: 4 stars
05/25/2015
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. Read More
(23)
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Rating: 5 stars
02/01/2017
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. Read More
(22)
Rating: 3 stars
06/25/2015
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. Read More
(20)
Rating: 5 stars
10/20/2015
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. Read More
(15)