My Onion "Fried" Chicken

Total Time
Prep 15 mins
Cook 40 mins

This is from a 1990 Good Housekeeping magazine. I love the taste of the onions. I serve with macaroni salad or potato salad.

Ingredients Nutrition

  • 3 lbs chicken
  • 1 12 ounces cans French-fried onions, coarsely crushed (1/2 cup)
  • 14 cup dried breadcrumbs
  • 2 teaspoons paprika
  • 12 teaspoon salt
  • 3 tablespoons sour cream


  1. Remove skin from chicken.
  2. On wax paper, combine onions and next three ingredients.
  3. Brush chicken pieces with sour cream.
  4. Coat with onion mixture.
  5. In a 9 X 13 baking dish arrange chicken.
  6. Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.


Most Helpful

Wow...this is a great recipe. The chicken was very moist and juicy. I used fat-free sour cream and hot paprika. It was an easy meal to prepare with great results. Thanks, riff, for sharing your secret. The crunch onions were a brilliant idea.

Miss Annie December 01, 2003

I loved this recipe & used the 6oz can of French's Fried onions with 2 slices of white bread (crumbled in a food processor first.) The tip about the onion dip as the base is a very good one. I used Friend's toasted onion & got fabulous results. Be careful about the salt...the onions have quite a bit so taste your dry mixture before covering the chicken. I used bonless breasts & boneless thighs & had a hotter oven...375 & cooked this dish for approximately one hour. No one could guess what I used to make this dish, & being a bit of a food snob...I didn't tell them!!!! I did share this recipe with my co-worker (a chef) who plans to make this for her husband. As we like to say, this recipe is a "keeper". A FOODIE

Liz Rosensaft September 24, 2003

This is 5+ stars for us. I used onion garlic croutons that I crushed and instead of the sour cream I used french onion dip. It was sooooooo good and very easy and fast to put together. I will be making this again on a regular basis. Thanks riffraff for such a wonderful recipe.

PA Cindy September 13, 2003

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