Best Onion Crusted Chicken Recipes

CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES

Steps:

• Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
• Preheat oven to 400 degrees F.
• Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
• Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
• Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
• Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
• Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
• Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
• Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
• Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
• With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.

ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE

Steps:

• Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
• Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
• Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
• Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
• Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.

EASY ONION CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine butter (melted), Worcestershire sauce, mustard and pepper. Mix all ingredients together until combined.
• Lightly crush the entire can of French Fried Onions and put into a shallow pan.
• Coat all the Chicken Breasts with butter mixture.
• Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts.
• Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts.
• Bake for 30 to 35 minutes or until chicken is cooked through.

CRISPY PARMESAN & ONION CRUSTED CHICKEN RECIPE - (4.8/5)

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a food processor, combine fried onions & Parmesan, pulsing until finely ground. Transfer to a shallow bowl. In a small bowl, stir together mayonnaise, Italian seasoning, & mustard. Coat chicken with mayonnaise mixture, then press into fried onions. Place chicken on baking sheet. Bake 30 to 35 minutes. Serve hot.

CRISPY ONION-CRUSTED CHICKEN RECIPE - (4.4/5)

Steps:

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

ONION CRUSTED CHICKEN

Steps:

• 1. I just love this recipe and you can use fresh chicken breast also, I just like the quick of this one. Remove as many large pieces off the chicken as you can. I removed about 6 and the last one was a lot of little pieces I combined together.
• 2. Using a spatula, and coat each side of chicken with mayonnaise. Generously. Then roll and cost in French onion soup mix (pouring the package on a paper plate) first. Place chicken lightly greased baking pan.
• 3. Bake at 350 for 20 min. TIP: you could use any French onion mix but I believe what makes this dish so good is the Knorr mix brand.

CRISPY PARMESAN AND ONION CRUSTED CHICKEN

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
• In a food processor, combine fried onions and Parmesan and pulse until finely ground. Transfer to a plate.
• In a small bowl, stir together mayonnaise, Italian seasoning, and mustard. Coat chicken with mayonnaise mixture, then press chicken pieces into fried onions. 4. Place chicken on baking sheet. Bake until internal temperature of thigh reaches 180°F, about 35 minutes. Serve hot.

ONION CRUSTED FRIED CHICKEN SALAD

Steps:

• Remove the tenderloin strips from each chicken breast half, and cut each breast half into three long strips. Place the chicken pieces in a large bowl, season with salt and pepper, add the buttermilk, stir, and refrigerate for an hour or two. Place the onion slices, vinegar, cucumbers, pepper flakes, and additional salt and pepper in a small bowl. Toss to combine, and set aside for the cucumbers to marinate. Place the flour, diced onion, and some salt and pepper in a large bowl, and mix with your hands just enough to coat the onion with flour, butdon’t allow the onions to stick together. Now coat the marinated chicken. Take a piece at a time with one hand, shake off excess liquid, and place it in the flour mixture. With your other hand, press the chicken with your knuckles so the onion adheres, then flatten out the chicken. Shake off excess, and repeat with remaining chicken. In a large, heavy pot, heat the shortening or oil to 350 degrees F. on a deep-fry thermometer Gently place about 8 strips of chicken in the pot, and cook for 3 to 4 minutes, or until the bottom starts to brown. Turn the chicken over, and cook until the pieces are golden brown and begin to float, another 2 to 3 minutes. Transfer the cooked chicken to a rack that has a sheet pan as an underliner. Repeat until all chicken is fried. Serve with marinated cucumber at the bottom of each plate, some lettuce in the center, and 3 pieces of chicken on each side of the lettuce. Drizzle blue cheese dressing on top of each salad, place some roasted pepper strips on top, and sprinkle with the crumbled blue cheese.