FRENCH FRIED ONION CHICKEN
An easy weeknight dinner with just 10 minutes of prep! Your family will love this crispy and flavorful baked French Fried Onion Chicken!
Provided by Blair Lonergan
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
- Pat chicken dry with paper towel; sprinkle with seasoned salt on both sides.
- In a large Ziploc bag, combine fried onions, flour and garlic powder. Use a rolling pin or meat mallet to coarsely crush the fried onions. Transfer to a shallow dish.
- Place the eggs in a separate shallow dish.
- Working with one piece of chicken at a time, dip the chicken in the egg and then dredge in the onion mixture, gently pressing to make sure that both sides are evenly coated. Place the chicken on the prepared wire rack; repeat with remaining chicken.
- Bake chicken until it reaches an internal temperature of 165 degrees F - about 20-25 minutes.
Nutrition Facts : ServingSize 1 chicken cutlet, Calories 334 kcal, Carbohydrate 15 g, Protein 26 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 381 mg, Fiber 1 g, Sugar 1 g
MOM'S ROAST CHICKEN
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
MOM'S FRENCH CHICKEN
My mom would usually make this on Sundays. This was her go-to chicken recipe.
Provided by Diane C.
Categories Chicken
Time 1h20m
Number Of Ingredients 2
Steps:
- 1. Preheat oven to 375 degrees. In a 13x9x2 pan, lay out the chicken pieces, skin side up.
- 2. Brush the chicken with your favorite french dressing.
- 3. Put the pan into the oven and bake for 1 hour. You may brush on more french dressing after 30 minutes.
- 4. Remove pan from oven and let rest 10 minutes. Plate and serve.
- 5. Notes: You might want to pour a little water into the pan after you have plated the chicken. It will help loosen the baked on bits. Enjoy!
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
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