Wednesday, November 24, 2010

Crispy Onion Chicken

Around this time of year, you start to see displays of seasonal items in the grocery stores. Items you don't give a second glance any other time of year. Those crunchy little french fried onions, for example. The only time I ever use those is once a year, on Thanksgiving, in green bean casserole. It doesn't make any sense! They are so yummy and available all year round!

So, this year when I saw them start to be displayed I grabbed a can, and then sent them to the back of my pantry to await their green bean casserole destiny. Then a few days later, I picked up a sushi roll for lunch called a "crunch roll" that had crab salad, shrimp, avocado and a spicy sauce rolled in crispy onions. I found it weird and fascinating all at the same time. It also happened to be the best sushi roll I've ever had (and that's a bold statement). I thought if crispy onions tasted good on something as bizarre as sushi, surely they are capable of more than a green bean casserole topper...and what do you know!?
A three ingredient dinner on the table in thirty minutes, now that is my kind of meal! (Garlic-butter asparagus coming soon!)

Crispy Onion Chicken
  • 1lb boneless skinless chicken breasts (I cut them in half for shorter cooking time)
  • 2 eggs
  • 1C french fried onions, crushed (I just do this with my hands)

Preheat oven to 375.
Whisk eggs in a shallow bowl.
Dip on side of the chicken in the egg, and then the onions.
Place chicken, onion side up, in a baking dish. If there are any onion crumbs left, smash them down over the top of the chicken.
Bake at 375 for 30 mins or until juices run clear.


  1. Helllo! Great idea for a coating.

  2. The chicken looks delicious. It is perfect for breading, what a great idea!

  3. bookmarking for a rainy day :>
    Hi from Allyson's hubby