A delicious coating of French-fried onions adds big flavor to this Crispy Onion Chicken. A super family-friendly meal idea!
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I had my very first encounter with French-fried onions recently. Most people are familiar with these tasty onions from all those years of consuming the classic holiday green bean casserole, a required dish on most Thanksgiving menus. But, alas, it was never part of my mom’s holiday repertoire so I managed to go all this time without ever once trying them.
But I always kind of wondered…
Then I saw a version of this Crispy Onion Chicken on Taste of Home and I knew I had to take this opportunity to give them a try. And, I must say, I was a bit wary but, WOW, they are pretty fabulous! And, they are also quite versatile.
They’d be delicious tossed into salads or piled on top of a burger but in this recipe they are crushed, tossed with a little flour and used as a coating for chicken.
First, the chicken is dipped in an olive oil and butter mixture that includes Worcestershire sauce, Dijon mustard, and minced garlic and then it’s dredged in the crispy fried onion coating and baked on a rimmed baking sheet.
The resulting chicken is golden brown and crispy on the outside and super tender on the inside. So, so good!
I served it with rice pilaf and fresh cooked green beans for a simple, comforting meal.
I know that so many of you are in the throes of Back to School time and that plate up there is SO much like something I’d have made for my boys at this time of year. There’s nothing like a simple and tasty kid-friendly meal like this one to soften the blow of summer coming to an end. But, I have to tell you, my grown guys loved it!
CRISPY ONION CHICKEN
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Crispy Onion Chicken
- 1 (6 ounce) container French-fried onions
- 2 tablespoons all-purpose flour
- 1/3 cup olive oil
- 1/4 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1-1/2 pounds boneless, skinless chicken breast halves
- salt and pepper, to taste
Preheat oven to 375 degrees F. Generously coat a large rimmed baking sheet with non-stick cooking spray.
Place the French-fried onions in a large, sealed plastic storage bag and use a rolling pin or kitchen mallet to crush them. Measure out and reserve 1/4 cup of the crushed French-fried onions for later. Place remaining crushed onions in a shallow dish (a pie plate works perfectly) and toss with flour to combine. In a separate shallow dish, combine melted butter, olive oil, Worcestershire sauce, Dijon mustard, and garlic.
Slice or pound chicken to 1/2" thickness and cut into smaller portion size pieces, if desired. Season each side with salt and pepper, to taste.
Dip chicken in oil mixture, then coat with onion mixture and place on prepared baking sheet. Drizzle each piece of chicken with about 1 teaspoon of the remaining oil mixture and then top with some of the reserved crushed onions as needed to coat chicken well.
Bake for 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Cooking time will depend on thickness of chicken.
Adapted from Taste of Home
I found the French-fried onions in the canned vegetable aisle at the grocery store.