Onion Fried Chicken Food

ONION FRIED CHICKEN

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.

ONION-RINGED FRIED CHICKEN

Steps:

• Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic.
• Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours.
• In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack.
• Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes. Drain on a paper-towel-lined plate. Season with salt.

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

CHICKEN IN A FRIED ONION SAUCE

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!

ONION-FRIED MANDARIN ORANGE CHICKEN

Steps:

• Season the chicken with the basil, salt, and cayenne pepper.
• Melt the margarine in large nonstick skillet.
• Add chicken and cook over medium-high heat for 5 minutes.
• Turn chicken; add onion and cook an additional 4 to 6 minutes or until chicken is fork tender and juices run clear.
• In a small bowl, combine the chicken broth, reserved orange liquid and cornstarch; blend well.
• Add to skillet with chicken and cook stirring until thick and bubbly.
• Gently stir in orange segments; cook until heated through.

FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS

Steps:

• 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
• 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
• 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
• 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
• 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

CRISPY ONION CHICKEN

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.

MY ONION "FRIED" CHICKEN

Steps:

• Remove skin from chicken.
• On wax paper, combine onions and next three ingredients.
• Brush chicken pieces with sour cream.
• Coat with onion mixture.
• In a 9 X 13 baking dish arrange chicken.
• Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.

DR. MARTIN LUTHER KING JR.'S FAVORITE SOUTHERN PAN-FRIED CHICKEN

Steps:

• Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.
• In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.
• Refrigerate, covered, for at least 2 hours, preferably overnight. Fry the chicken:
• Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.
• Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.
• Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine.
• Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.
• Once the oil has reached the right temperature , working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).
• Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.
• Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.

CRISPY FRIED CHICKEN AND ONIONS

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.

ONION CHICKEN

Steps:

• 1. Place french fried onions into plastic bag. Lightly crush with hands or with rolling pin.
• 2. Dip chicken into egg; then coat with onion pieces. Place chicken on baking sheet.
• 3. Bake at 375 degrees for 40 minutes, turning halfway through baking time

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS

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.

CURRY FRIED CHICKEN

Steps:

• For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
• For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
• For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
• For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
• For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
• Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
• For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

OUTBACK STEAKHOUSE BLOOMIN FRIED CHICKEN RECIPE

Steps:

• Take your pounded chicken breast and season it with salt from both sides.
• Now, beat eggs and buttermilk in a small bowl and set it aside.
• Then, in a large bowl, add flour, cornstarch, baking soda, and salt and whisk them together. After that, add cayenne, paprika, onion powder, oregano, cumin, garlic powder, thyme, and black pepper to it and whisk everything.
• Now, dredge the seasoned chicken in the spice and flour mixture. Take it out and shake it to remove excess flavor. Then, dip it in the egg and buttermilk mixture. After that, coat it with the flour and spice mixture and set it aside for a few minutes.
• Heat oil in the cast-iron skillet and place the chicken pieces gently in it. Fry them for about 8-10 minutes until they are golden and crispy.
• Take them out and drain excess oil. Serve your Bloomin fried chicken with the creamy Bloomin onion sauce.