Crispy Onion Baked Chicken Food

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CRISPY ONION BAKED CHICKEN



Crispy Onion Baked Chicken image

Looking for a dish with great texture and taste? We've got ya covered with this Crispy Onion Baked Chicken. There's nothing boring about this super easy baked chicken, because we've kicked it up a notch with our favorite onion soup mix! Combine that with the crispy texture, and this recipe will shake up that same ol' dinner menu.

Provided by Ginsburg Enterprises

Categories     Chicken

Number Of Ingredients 4

3/4 cup breadcrumbs
1 (1.0-ounce) package dry onion soup mix
4 boneless, skinless chicken breasts
1/3 cup mayonnaise

Steps:

  • Preheat oven to 425 degrees F. Combine bread crumbs and soup mix in a large resealable plastic bag; seal and shake to combine.
  • Brush chicken breasts with mayonnaise; place one chicken breast in bag; seal and shake to coat. Remove chicken from bag and place on wire rack on baking sheet. Repeat, one at a time, with remaining chicken breasts.
  • Bake 20 to 25 minutes or until no longer pink in center and the coating is crispy. Enjoy!

CRISPY ONION CHICKEN



Crispy Onion Chicken image

I got this recipe from Taste Of Home magazine. It is so good, yet so easy! Kids love it! I crush the french-fried onions in a baggie to avoid the mess.

Provided by keen5

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 (6 ounce) can cheddar French-fried onions or 1 (6 ounce) can original French-fried onions, crushed

Steps:

  • In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
  • Dip chicken in the butter mixture, then coat with onions.
  • Place in a greased 9-inch square baking pan.
  • Top with any remaining onions; drizzle with any remaining butter mixture.
  • Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.

CRISPY ONION BAKED CHICKEN



Crispy Onion Baked Chicken image

This is a good way to use up leftover ingredients. It's easy and tastes so good. My husband says it's a keeper! -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup sour cream
1/3 cup French onion dip
1/3 cup coarsely crushed potato chips
1/3 cup seasoned bread crumbs

Steps:

  • Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.

Nutrition Facts :

CRISPY BAKED ONION CHICKEN



Crispy Baked Onion Chicken image

From the Knorr website. Flavorful, moist and delicious. Dec. 2007 NOTE: I could not find the Knorr soup mix, so I had to use Lipton Onion Soup Mix which was a bit salty and overpowering. If you use Lipton, I recommend using just a half a package of the soup mix.

Provided by Kats Mom

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 1/2 ounce) package French onion soup mix (Knorr recipe mix)
1 cup breadcrumbs, plain dry
4 -6 boneless skinless chicken breast halves (about 1-1/2 lbs.)
1/2 cup mayonnaise

Steps:

  • Preheat oven to 425°.
  • In large plastic bag or bowl, combine Knorr® French Onion recipe mix and bread crumbs; set aside.
  • Brush chicken on all sides with mayonnaise.
  • Add chicken, one piece at a time, to plastic bag/bowl.
  • Close bag and shake, or toss in bowl, until chicken is evenly coated.
  • On baking sheet, arrange chicken and bake uncovered 20 minutes or until chicken is thoroughly cooked.

CRISPY FRIED CHICKEN AND ONIONS



Crispy Fried Chicken and Onions image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups yellow mustard
8 to 10 sprigs thyme
5 1/2 pounds skin-on, bone-in chicken pieces (breasts halved crosswise)
1 small onion, halved and sliced root to tip
1 small onion, halved and sliced root to tip
Vegetable or peanut oil, for deep-frying
5 1/2 cups cake flour
2 tablespoons baking powder
1 tablespoon paprika
1 tablespoon dried dill
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

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.

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY



Crispy Chicken Schnitzel with Garlic-Onion Gravy image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Four 6-ounce chicken cutlets
2 cups all-purpose flour
2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup olive oil, for pan-frying
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely diced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cold, cut into cubes

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
  • Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  • Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
  • To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
  • Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  • Wine paring: Riesling or sparkling wine.

CRISPY BAKED CHICKEN WINGS



Crispy Baked Chicken Wings image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
2 pounds chicken wings, separated into drumettes and flats
1 tablespoon baking powder
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon butcher's grind cracked black pepper
2 tablespoons granulated sugar
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of celery seeds

Steps:

  • For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
  • Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
  • For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
  • Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

EASY CRISPY BAKED CHICKEN



Easy Crispy Baked Chicken image

This is an easy way to have the fried chicken texture, but baked.

Provided by Gail

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g

CRISPY ONION DIJON CHICKEN



Crispy Onion Dijon Chicken image

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

1 -1 1/2 lb boneless chicken breast
1/2 cup butter
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard or 2 tablespoons spicy brown mustard
1 (8 ounce) can French-fried onions, crushed (Durkee)

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.

CRISPY ONION



Crispy onion image

Goes with everything! I always have a jar on my dining table at home. Great garnish for Asian soups, noodles, salads, etc.

Provided by ambernova

Categories     Onions

Time 25m

Yield 1 serving(s)

Number Of Ingredients 3

shallot (as many as your frying pan can hold)
cooking oil, for deep frying
salt

Steps:

  • Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
  • Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
  • When they cool, store in an airtight jar.

Nutrition Facts :

CHICKEN CRISPY BAKE



Chicken Crispy Bake image

Can be eating this in 30 minutes. Perfect served with peas and corn or a salad. You could even add the peas and corn to the dish. We used a store brought allready rotisserie chicken

Provided by Perfect Pixie

Categories     Savory Pies

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 9

2 1/2 cups cooked chicken, chopped
3 sticks celery, sliced
3/4 cup slivered almonds
1 1/2 cups mayonnaise (light works here to)
1/2 cup cream (just realised that I forgot this and it was still fantastic)
1 small onion, chopped finely
1 tablespoon lemon juice
1 cup cheddar cheese, grated
50 g potato chips, crushed

Steps:

  • Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
  • Sprinkle with combined cheese and chips.
  • Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).

Nutrition Facts : Calories 887.8, Fat 68.5, SaturatedFat 18.9, Cholesterol 151.4, Sodium 968.5, Carbohydrate 35.9, Fiber 3.8, Sugar 8, Protein 35.9

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