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FRENCH'S® CRUNCHY ONION CHICKEN™
Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Directions:
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
Tips from French's Kitchen
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Tip: For extra spicy flavor, add 1 tbsp. FRANK'S RedHot Sauce to beaten egg. Splash on more FRANK'S RedHot Sauce after baking chicken.
Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.
Review
There are currently no reviews.
reviewed by:gtq6543 | Oct, 25, 2009
This is a super fast, no fuss recipe and it is Delicious! I made a double batch and used the left overs for chicken salad and chicken strips for my caesar salad. 
reviewed by:ncglenda | Oct, 23, 2009
This recipe also works well with boneless pork chops! My sister served it and the pork turned out tender and juicy! Yum!
reviewed by:Lonewolf3030 | Sep, 28, 2009
I tried this recipe awhile back my family loved
it
reviewed by:ElizR | Jul, 16, 2009
I needed something simple and fast for dinner, so I gave this a try. My husband and kids all declared this delicious, and my husband even hoped for leftovers so he could take it for lunch the next day. Make sure you use the Red-Hot sauce! It really makes the favor wonderful.
reviewed by:Mike | Jul, 15, 2009
This is very goodchicken!! We have made it several times since finding the recipe on the back of your Fried Onions can. There is a problem, however. The method of putting the flour in with the onions doesn't work well at all. The onions won't stick to the egg coated chicken very well. I have found that if you dust the chicken with flour then dip it in the egg and then the onions, the onions stick a lot better.
reviewed by:Bobbie64 | Jun, 20, 2009
Great way to make chicken. I left mine in the oven for 40 minutes. The crunchiness is great! Both my husband enjoyed this very much!!!
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