Crispy Onion Chicken

Crispy Onion Chicken

Who says that fried onions are only for green bean casserole?  This is probably one of my families’ favorite baked chicken recipes.  The onions make such a fabulous coating for the chicken and the yummy flavors from the sauce take it right over the top.

You could also cut the chicken up into strips to make chicken fingers. My family dips this chicken in ketchup, but I think it doesn’t need any more flavor.  To each their own I guess.

One of the keys to cooking chicken breast in any recipe is to pound it out into an even thickness.  To me there is nothing worse than chicken overcooked in that thin part and cooked, but rubbery in the big thick part.  Pounding it out takes care of this and tenderizes it at the same time.  Plus, it is a good way to get your aggressions out safely.  Not that any of us have any of those, right?


Source: Taste of Home

Crispy Onion Chicken
  • ½ cup butter, melted (I sometimes do a little less or do half olive oil)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 can (6 ounces) french-fried onions, crushed
  • 4 boneless skinless chicken breast halves - pounded thin
  1. Melt butter in a shallow bowl and then add Worcestershire, mustard, garlic salt and pepper. In another bowl add ½ cup of the fried onions.
  2. Dip the chicken in the butter mixture and then the onions to give it a good coating. Place the chicken in a greased baking pan. Top with the remaining onions and drizzle with remaining butter mixture.
  3. Bake uncovered at 350 for 30-35 minutes.


This post has been linked up with Buns in My Oven What’s Cookin’ Wednesday

Crispy Dijon Chicken

Crispy Dijon Chicken

Just curious…is anyone else as happy that it’s Friday as I am?  I tell you what – this week was just full of crazy and I’m really not sad to see it end.  I try not to wish the weekdays away, but some weeks I’m more ready for the weekend than others. Today actually ended on a good note, so hopefully that means it is going to be a great weekend!

Here is one of those easy, but really good “back pocket” chicken recipes.  You know what I mean, right?  For those nights when you aren’t sure what to make, but know you want something good.  Mash some potatoes and cook up some green beans and you have an easy, ultra-comforting fall dinner.

The coating on this chicken has a ton of flavor and you won’t want to let any of the crumbs go to waste because they taste so good!  Enjoy friends and have a great weekend!

Source:  Taste of Home

Crispy Dijon Chicken
  • ½ cup Dijon mustard
  • ½ cup water
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 package (8 ounces) herb-seasoned stuffing, crushed
  1. Preheat oven to 350.
  2. In a shallow bowl whisk together the water and Dijon mustard. Dip the chicken in the mustard and then roll in the stuffing mix to evenly coat.
  3. Place chicken on a baking rack that has been placed on top of a foil lined baking sheet. Bake chicken for 1 hour or until juices run clear.