3 cups (6 oz. container) FRENCH'S® Crispy Fried Onions, crushed
1 1/2 cups FRENCH'S™ Crispy Jalapeños
1/2 cup flour
2 lbs. boneless, skinless chicken breast, cut into 1 1/2" cubes
LINE 2 to 3 cookie sheets with nonstick foil. Preheat oven to 350°F.
MIX crushed Crispy Onions and Jalapeños in bowl until well blended. Set aside.
CRACK the eggs into a second bowl and lightly beat with a fork. Put the flour in another bowl.
DIP a piece of chicken in the flour, covering all sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the Crispy Onion Jalapeño mix, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on cooking sheet. Do that for all the chicken.
BAKE chicken 15 to 20 minutes until Onions are golden brown. Serve with your favorite Frank's RedHot Sauce.
Makes about 40 nuggets. Crispy Onions and Crispy Jalapeños can be easily crushed together in a large zip lock bag.