*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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'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 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.
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.
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