Before I left for Iowa this last time I had seen a commercial (several times, no less) about the French's crunchy chicken. I thought it sounded pretty tasty. Honestly, how could it not be good? It's chicken and fried onions...yum!! My one concern was that the onions would burn before the chicken cooked. When I use the onions as a topping they cook in about 5 minutes, could they possibly last 20-30 minutes at 400 degrees? Why yes, yes they can!
The only alteration I made from the original recipe was that I used just an egg white for the wash instead of a whole egg. I also added the black pepper and garlic powder to the coating because I wanted too.
You will need:
4 boneless skinless chicken breasts
1 1/3 c. French's friend onions (original or cheddar)
2 tbs. flour
1 egg beaten
Garlic powder and black pepper to taste (optional)
Smash onions into small pieces. Mix onions, flour and any additional seasonings together and place in a plastic bag. Dip chicken in egg wash and place pieces in plastic bag for coating. Remove from bag and press firmly to ensure they remain in place. Place in a baking dish and cook at 400 degrees for 20-30 minutes or until juices run clear.
My only complaint is that the bottom of the chicken was a bit soggy from the juices that run off. However, if you make a coated chicken of any type that is generally an issue. I think when I make it again I will cook it on a cooling rack over a cookie sheet so the bottom is crispy too. Other than that it was very good!
2 comments:
This sounds intriguing since I'm a fan of the French's Onion too. I will also try this...sounds delicious.
I should post the recipe my mom uses for coating chicken...it's really good. We call it "Mary's Chicken" since my aunt in Ames created the concoction. I don't recall it causing the bottom of the chicken to be soggy but I also have a habit of baking chicken a little too long (on purpose) since I like it a tad dry.
I recall the commercials too. I think I need to hire a cook and give him or her your recipes. I might actually get to try them this way! Lol!
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