Onion Fried Chicken Recipes

CRUNCHY FRENCH ONION CHICKEN

Steps:

• 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).

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

TASTY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

MY ONION "FRIED" CHICKEN

Steps:

• Remove skin from chicken.
• On wax paper, combine onions and next three ingredients.
• Brush chicken pieces with sour cream.
• Coat with onion mixture.
• In a 9 X 13 baking dish arrange chicken.
• Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

ONION-RINGED FRIED CHICKEN

Steps:

• Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic.
• Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours.
• In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack.
• Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes. Drain on a paper-towel-lined plate. Season with salt.

15-MINUTE FRIED HERBED CHICKEN

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.