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

Crunchy French Onion Chicken

French-fried onions, crushed

egg, beaten

chicken breast

Preheat oven to 400 degrees F (200 degrees C).


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).


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 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.

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.

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 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.

crunchy french onion chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Janine S.

Ingredients

Instructions

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