Tuesday, September 13, 2011

My take on French's Crunchy Onion Chicken

The other day during work I saw a commercial for chicken. French's Crunchy Chicken to be exact. I have been wanting to try it since. It seems fairly straight-forward. Chicken breasts. Egg. French fried onions. Flour. Upon reading the reviews I am making changes before I even start. 

Here is the original recipe:


2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
egg, beaten


Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.

My turn:
I made some slight alterations:
2 cups of generic french fried onions
lemon pepper
3 boneless skinless chicken breasts, cut into strips
1 egg beaten.

Preheat oven to 400°F combine flour, onions, and spices in a bag and crunch them.
 Place chicken in the egg mixture to moisten.

 Toss them in the bag shake-and-bake style. Arrange them on a pan. Cook for 10 minutes. Flip. Cook another ten minutes. Take out and enjoy.


It was tasty and very easy. Next time I would use fresh squeezed lemon instead of egg. 
Other than that, the only problem I had was the same problem I have with shake-and-bake.
Getting all of the outside to stay on. And on a side-note. That baked potato was absolutely amazing!

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