French Fried Onion Chicken
User Reviews
5
French Fried Onion Chicken
Description
This recipe uses chicken breast cutlets or thin-halved breasts seasoned with seasoned salt, then coated in beaten eggs. A mixture of crushed fried onions, flour, and garlic powder forms the outer crust, providing savory crunch and flavor. The crushed fried onions add crispy texture different from traditional breadcrumbs. Baking at 350°F on a wire rack placed over a foil-lined sheet facilitates even cooking and prevents moisture from softening the crust.
The finished chicken has a golden, crunchy coating with tender, juicy meat inside. It's practical for serving as a main dish and pairs well with sauces like honey mustard for dipping. Adjusting portion size is straightforward by doubling or halving ingredients. Using a meat thermometer ensures the chicken reaches safe internal temperature while maintaining juiciness.
To avoid sogginess, excess egg should be shaken off before coating. Placing coated chicken on a wire rack prevents bottom dampness during baking. Baking time varies depending on thickness; always verify doneness with a thermometer reading 165°F.
Ingredients
- 4 chicken breast cutlets or 2 large halved lengthwise, about 1-1½ lbs total
- seasoned salt Lawry’s brand, to taste
- 2 cups onion fried
- 2 tablespoons all-purpose flour
- ¼ teaspoon garlic powder
- 2 egg beaten
Instructions
- 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.
Notes
- Shake off excess egg before coating the chicken to prevent soggy crust.
- Bake the chicken on a wire rack over a baking sheet lined with foil to keep the bottom crispy and ease cleanup.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe and juicy results.
- Cooking times vary with chicken size and oven; adjust accordingly and check doneness.
- Serve with honey mustard dipping sauce for complementary sweetness.
- Recipe quantities can be doubled or halved to adjust serving sizes without adjusting technique.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1chicken cutlet | |
| Calories | 334kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 381mg | 16% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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