COOKING WITH THE SNAP – Crunchy Onion Chicken
Published 2:33 pm Tuesday, March 2, 2021
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Crunchy Onion Chicken
4 Boneless, skinless chicken breast – I usually cut my breast in halves giving me approximately eight 3-5-ounce pieces. (I used a package of 11 chicken tenders)
1 1/2 Cups of French-fried onions (the kind you use on a green bean casserole). I purchase the large size, store brand bag for one recipe. (I used less this time to reduce calories and fat, approximately 1 cup or less for 11 tenders)
1 Egg, beaten – I add a little water to mine
Salt and pepper to taste
Crush French fried onions in a plastic, zipper type bag. If cutting the recipe in half, only use half the bag.
Dip chicken into egg mixture.
Coat in onion crumbs – I simply add mine to the bag and toss.
Place chicken on non-stick baking sheet or spray baking sheet with olive oil spray.
Salt and pepper
Bake at 400 degrees F for approximately 20 minutes or until chicken reaches 165 degrees F using digital thermometer or tip sensitive meat thermometer (Tenders took a few minutes less). You can prepare ahead of time and refrigerate for cooking later in the day.
From the Kitchen of Lori Ivey