Community Pick
Crispy Onion Chicken
"I got this recipe from Taste Of Home magazine. It is so good, yet so easy! Kids love it! I crush the french-fried onions in a baggie to avoid the mess."
photo by Bergy
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup butter or 1/2 cup margarine, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1⁄2 teaspoon garlic salt or 1/2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 1 (6 ounce) can cheddar French-fried onions or (6 ounce) can original French-fried onions, crushed
directions
- 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.
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Reviews
-
The chicken came out so juicy and the coating was nice and crispy. This was a big hit in my house. I loved the subtle flavor of the mustard with the onion. Great recipe. Thank you keen5. -
mmmmmmm....whatta great way to have chicken! My son never eats all of his meat and he gobbled this up.He said the chix was really JUICY! I served with mashed potatoes and fresh green beans. Very yummy! Will definetly be making this again....A+ -
Hubby and I loved this...thought it was very tasty and the chicken was SUPER moist! So easy too! Will definitely make again and again. -
SUPER GOOD WORKED VERY WELL USING DARK MEAT... very flavorful moist and seasoned... too much butter, next time I definitely use less. otherwise I will make it again. -
I made this for supper tonight. It was excellent!!! The chicken was very moist and great flavor.
see 21 more reviews
Tweaks
-
I've made this several times now and both my husband and I love it. A couple of times I've run low on the French-fried onions and supplement it with crushed Pepperidge Farm stuffing mix for the coating. I also add spicy brown mustard instead of ground mustard which really enhances the flavor and use a combo of boneless skinless thighs and breasts. Good stuff! -
We really liked this. I made it with chicken tender pieces. Love the suggestion about using a baggie to crush onions. We substituted evaporated milk for the butter and it worked just fine. I drizzled 1 Tbsp margarine over the top instead for flavoring, otherwise we thought it would be too greasy, but that's our taste. Turned out great! Thanks for posting! -
I thought this was really good and also very very easy. I used about 3/4 stick of butter instead of the whole stick and I cut my breasts into smaller pieces, like tenders almost. Excellent flavor, even when reheated in microwave!
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
