ONION FRIED CHICKEN
Could fail-proof, finger-lickin' good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that's simply delicious and so full of flavor, you'll be tempted to double it even without "company" coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CRUNCHY FRENCH ONION CHICKEN
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Provided by Janine S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- 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).
Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g
CRISPY ONION CHICKEN
My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 603 calories, Fat 47g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 919mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
ONION SAUCE CHICKEN
This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. I have posted this recipe as well under Elaine's Rice Pilaf.
Provided by JCC4329
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice onion; set aside.
- Split whole chicken breasts.
- Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
- Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
- Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
- Bake at 350°F for 1 1/4 hours.
Nutrition Facts : Calories 240.4, Fat 14.1, SaturatedFat 3, Cholesterol 47.8, Sodium 692.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 17.4
CHICKEN IN A FRIED ONION SAUCE
We loved this recipe! So much flavor without being overly heavy like some curries. Recipe courtesy "Madhur Jaffrey Indian Cooking".
Provided by Sandi From CA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into large pieces. If you must use chicken breasts, cut them into 4-6 pieces. Just keep in mind that by using breasts, you're reducing both the fat content (yay!) AND the flavor (boo) and the result will be slightly drier chicken.
- Chop half of the onions coarsely. Cut the remaining onions into halves, lengthwise, and then crosswise into very thin slices.
- Put the chopped onions, ginger and garlic into the container of an electric blender. Blend to a paste.
- Put the oil in a large, wide sauté pan or a large, deep frying pan (nonstick) and set over medium heat. When hot, put in the sliced, onions. Stir and fry the onions until they are a deep, reddish brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
- Take the pan off the heat. Put in the paste (keep face averted). Put the pan back onto the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, cumin, turmeric and cayenne and stir once. Put in 1 Tbsp of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
- Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
- Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro or parsley over the top. Nom!
CHICKEN IN FRENCH ONION SAUCE
This is a recipe from the Quick & Easy Casseroles from Durkees French Fried Onions cookbook (1988). This is so good. I also added diced onions, frozen corn and next time I'll also add some sliced potatoes. I'll also double the sauce and slightly thicken it so it coats the vegetables, I want to get every drop of that delicious sauce that I can. This would make a wonderful dish to take to a family reunion just cut the chicken into bite size pieces, then continue with the rest of the recipe.
Provided by Catnip46
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
- Arrange chicken breasts on vegetables.
- In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
- Sprinkle chicken with paprika.
- Bake, covered, at 375 for 35-45 minutes or until chicken is done.
- Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
CRISPY FRIED CHICKEN AND ONIONS
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours.
- Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet.
- Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
FRENCH FRIED ONION CHICKEN III
Make and share this French Fried Onion Chicken IIi recipe from Food.com.
Provided by momma213
Categories Weeknight
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Placed chicken breast between waxed paper and pounded until 1/4 inch thick. I butterfly them first.
- Melt one stick margarine and add one tbs worchestershire sauce and 1 tsp dry mustard.
- Crush one can Durkee's French Fried Onion Rings in a plastic bag.
- Dip chicken in butter mixture and then in onion rings. Lay flat in baking dish. Sprinkle with remaining onion rings before baking. Bake at 350 degrees for about 30-40 minutes.
- This recipe calls for the larger can of Durkee onions, You might need more or less depending on how much you coat each piece.
Nutrition Facts : Calories 241.9, Fat 14.6, SaturatedFat 3, Cholesterol 75.5, Sodium 311.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 25.3
AROMATIC BRAISED CHICKEN WITH FRIED ONIONS
Provided by Nimmy Paul
Categories Soup/Stew Chicken Onion Braise Dinner Gourmet India Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
- Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
- Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
- Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
- Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
- Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.
CRUNCHY ONION BARBECUE CHICKEN
I threw this crispy BBQ chicken recipe together one night when I had two chicken breasts to use up. After adding french-fried onions and baked-on barbecue sauce, I was thrilled with how moist and tasty it turned out. My husband was, too! -Jane Holey, Clayton, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 440°. Place barbecue sauce in a shallow bowl. In another shallow bowl, combine onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then 1 side in onion mixture., Place chicken, crumb side up, on a greased baking sheet. Bake until a thermometer reads 165°, 22-27 minutes.
Nutrition Facts : Calories 327 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 582mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 35g protein.
TASTY ONION CHICKEN
The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. -Jennifer Hoeft, Thorndale, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 460 calories, Fat 36g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
CRISPY ONION DIJON CHICKEN
Not boring chicken again :) This is zesty and crispy on the outside and juicy on the inside. The french fried onions really make a wonderful coating.
Provided by Karen..
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Just melt, don't cook, butter in small saucepan or microwave.
- Add worcestershire sauce and mustard.
- Dip chicken in butter mixture and coat well with crushed onions.
- Place in baking dish and bake for 45 minutes or until juices run clear.
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