"When I have to make this for a group of kids, I will use chicken tenderloins in place of the chicken breasts. It works just as good, and they are perfectly portioned for the little fingers that are going to eat them. We like to serve them with a variety of dipping sauces like honey mustard, BBQ, and ranch."
Crunchy French Onion Chicken
1 1/3 cups French-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves
Preheat oven to 400 degrees F (200 degrees C).
Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Quick Tip: Flour the chicken before dipping for a better coating.
Quick Tip: Use parchment paper to keep the chicken from sticking.
« Back to index