Best Crispy Onion Chicken Recipes

CRISPY ONION CHICKEN

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°.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

CRISPY BAKED ONION CHICKEN

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 CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY

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 ONION BAKED CHICKEN

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.

CRISPY PARMESAN & ONION CRUSTED CHICKEN RECIPE - (4.8/5)

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a food processor, combine fried onions & Parmesan, pulsing until finely ground. Transfer to a shallow bowl. In a small bowl, stir together mayonnaise, Italian seasoning, & mustard. Coat chicken with mayonnaise mixture, then press into fried onions. Place chicken on baking sheet. Bake 30 to 35 minutes. Serve hot.

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.

CRISPY ONION DIJON CHICKEN

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.

BAKED CRISPY ONION CHICKEN

Steps:

• 1. In a shallow bowl, combine the melted butter, Worcestershire sauce, mustard, garlic salt and pepper.
• 2. In another shallow bowl, add 1/2 C. crushed french-fried onions.
• 3. Dip chicken in butter mixture, then coat in crushed onions.
• 4. Place in a greased 9" square baking pan. Top with 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 CHICKEN

Steps:

• 1. use a large ziplock bag and pour french fried onion ring in the bag and seal. Using a rolling pin crush the onion rings to small bits.
• 2. wip the eggs, garlic salt, pepper & italian seasoning into a med. bowl. Dip chicken breast in egg then into crushed onion rings. Place on greased tray and bake for 30 min. at 350. Enjoy

CRISPY ONION BAKED CHICKEN

Steps:

• 1. Rinse the 4 skinless chicken breasts under cold water and place on a sheet of wax paper and set aside. preheat oven to 350d
• 2. Crack eggs in a bowl and mix vigorously. Set aside.
• 3. Pour, french's crispy onions into a large enough storage bag, seal and use a kitchen roller or other a simple can of veggies or fruit or whatever you have. Then roll over the bag of crispy onions and grind but not too finely. When finished pour the ground onions into a flat dish.
• 4. Spray a baking pan with oil. Now take one chicken breast at a time and dip in the egg mixture, gently shake off excess egg and gently toss into the crispy onion and coat. Now place on a the baking pan and continue doing the rest of the chicken breasts.
• 5. Now place pan of chicken into 350 oven and bake for approx. 35 to 40 minutes. Remove when done.
• 6. Chicken breast are best served with potatoes and a green veggie. Enjoy!!!

FRENCH'S CRISPY ONION CHICKEN

Steps:

• Crush the french fried onions.
• Dip chicken into egg. Coat in crumbs. Press firmly to adhere.
• Bake at 400 degrees for 20 minutes, or until center no longer is pink.
• Enjoy!

CRISPY ONION UNFRIED CHICKEN

Steps:

• 1. In a small wide mouth bowl, combine butter, worcestershire sauce and mustard. Crush the fried onions into a separate bowl. (This will be your breading)
• 2. Dip chicken in butter mixture, then coat with onions. Prepare a baking dish with olive oil (I use a cast iron skillet); Put the coated chicken pieces into the skillet and drizzle the remaining butter over the chicken.
• 3. Bake, uncovered, at 400° for 40 minutes or until chicken is cooked through

CRISPY ONION-CRUSTED CHICKEN RECIPE - (4.4/5)

Steps:

• In a shallow bowl, combine butter, worchesteshire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased baking dish; drizzle with remaining butter mixture. Bake uncovered, at 400° for 20-25 minutes or until chicken juices run clear.

CRISPY PARMESAN AND ONION CRUSTED CHICKEN

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
• In a food processor, combine fried onions and Parmesan and pulse until finely ground. Transfer to a plate.
• In a small bowl, stir together mayonnaise, Italian seasoning, and mustard. Coat chicken with mayonnaise mixture, then press chicken pieces into fried onions. 4. Place chicken on baking sheet. Bake until internal temperature of thigh reaches 180°F, about 35 minutes. Serve hot.

CRISPY SOUR CREAM AND ONION CHICKEN RECIPE

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.