19 Reviews

Delicious recipe! The marination is truly the key to delicious breaded fried chicken! The only alteration I made was to dip the chicken pieces in flour, egg, and then the breadcrumbs to help the crumbs stick better. Other than that, perfect! Next time, though, I'm going to try mixing in a tsp. of garlic powder in the pureed onion for extra flavor. I highly recommend this recipe as a fun alternative to traditional chicken fingers!

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Feelah_the_tigress December 02, 2012

Very tasty! I made exactly as written...however I think the next time I make these, I will use Panko breadcrumbs, cornstarch and milk. That is the best breading combination I've found so far...the breading is nice and crunchy and actually stays on the chicken. Just using breadcrumbs, the breading was crispy right out of the pan, but by the time I got all of them done, the first strips were soggy. Many had pieces of breading missing. But, I find that happening a lot with using just breadcrumbs or even egg and breadcrumbs.

The chicken was extremely flavorful and moist, I will use this marinade again for sure. Would love to try grilling as one reviewer said. Thanks for sharing, this one is going in my recipe file for sure!

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The Frugal Cheflady April 17, 2012

this is exactly how i do it, super simple and tasty, i also add a spoon of grinded green pepper sometimes it gives an extra taste

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Chef lamiaa March 30, 2012

When our local store has amish chicken breasts on sale (boneless and already cut into slender strips), my husband and I love making this recipe. Delicious!

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Stir crazy November 12, 2010

Sooo good. I used a combo of onion and garlic and had to use bottled lemon juice since that's what I had. I did flour/egg/crumb coat the chicken pieces and had to make my own crumbs out of saltines since I was out of regular breadcrumbs. The onion flavor was there but not overwhelming and the chicken was extremely moist and tender - none of my kids complained and my youngest ate 3 helpings! Very, Very good!

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HSingARMYmom December 18, 2009

This has very nice flavor,and the onion does not overpower.My son really liked it also and he's not a chicken fan so that really says something. Thanks Candace

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Messy Kitchen Maid August 02, 2009

My husband raved about this chicken. Claimed it is the best he has ever had. It was easy to make but a bit painful with the onions (my eyes are still burning :)) Overall a great recipe and will be served again in the near future.

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jennidun April 21, 2009

This is so good! I made up the marinade and went to go cut the chicken and it was all shaped different, so I wound up cutting large chunks and pounding them out. I marinaded and then just didn't feel like following through with the breading and frying, so we GRILLED them! The chicken is fabulous. I would have never thought to liquify the onion (I used garlic too) I can't wait to try it the right way! Thanks!

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Chele D December 07, 2008

THESE ARE GREAT BAKED TOO! II used frozen boneless skinless breasts, marinated 1 hour, rolled in crumbs flour and egg and they were DELICIOUS! Hubby's favorite chicken.

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Juliawiggins October 01, 2008

This is amazing! I used to live in Egypt, where I had a long-time affair with Chicken Panne Sandwiches. When I came back to the states, I tried to make them myself, but always felt something was missing. But not anymore!!! Oh, thank you for sharing!!! I followed the recipe almost exactly. To help liquify the onion, I added the lemon juice to the processor. And after I breaded the chicken, I gently pressed the crumbs to make the coating more firm. I still can't get over how delicious it was! mmm...I think I will make another batch and individually freeze them...mmmm.*drools*

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chickenconnoisseur August 20, 2008
Egyptian Chicken Panne (Breaded Fried Chicken Breasts)