- Most Helpful
- Highest Rating
I'm going to post my review without leaving stars because I'm not sure I followed the recipe correctly: I couldn't figure out where to use the flour listed in the ingredients, so I dusted the chicken with the flour prior to dipping the chicken into the egg. I had to use two eggs instead of one egg for all four pieces of chicken.<br/><br/>The onion crumble made a decent "breading", but it started to burn on a couple of my chicken breasts after 20 minutes at 400 degrees. Luckily, I used thin-sliced chicken cutlets, so my chicken was cooked all the way through. It might have been trickier had I been using a thicker breast.<br/><br/>The end result was crunchy and good; both my husband and I thought it was bland. If I make this again (it's easy and a good way to use up the end of a can of fried onions), I will season the flour (salt, pepper, garlic powder, etc) to jazz up the chicken just a little bit.