Kitchen notes · a little help before you start
Crispy Onion Chicken
French-fried onions give this chicken a crisp, savory coating with plenty of little browned edges. Dijon and Worcestershire add flavor beneath the crumbs, so there's something to enjoy all the way through. Cut into a piece and catch some of those loose onion bits alongside the chicken.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Reserve some crushed onions
After crushing the onions, set aside the stated portion before mixing the rest with flour for coating.
2. Even the chicken thickness
Slice or pound the chicken evenly, then season both sides before dipping it into the coating mixtures.
3. Coat in the given order
Dip the chicken into the butter-oil mixture first, then the onion mixture, before setting it on the tray.
Get to know the ingredients
French-fried onions
Crush the French-fried onions inside a sealed bag with a rolling pin or kitchen mallet before dividing them.
Dijon mustard
Dijon is mixed into the butter and oil with Worcestershire and garlic to flavor the wet coating.
All-purpose flour
Toss flour with the main portion of crushed onions in a shallow dish before coating the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crispy Onion Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Extra onion coating
Drizzle the coated chicken with the remaining wet mixture and add reserved onions as needed before baking through.
A little more help as you go
A prepared baking sheet
Generously coat the large rimmed baking sheet with nonstick spray before arranging the coated chicken on it.
Thickness affects cooking
The directions note that baking time depends on the chicken thickness, so check that each piece is thoroughly cooked.
A few questions you might have
Can I cut smaller portions?
Yes, the directions allow cutting smaller portion-sized pieces after slicing or pounding the chicken to even thickness.
Why are some onions reserved?
The reserved crushed onions go over the coated chicken after the drizzle, helping cover the pieces well before baking.
Are butter and oil used in separate dips?
No, mix them together with Worcestershire, Dijon and garlic in one shallow dish for the wet coating.
Should I season the chicken itself?
Yes, season both sides with salt and pepper before dipping the chicken into the wet and onion mixtures.
What indicates the chicken is finished?
The directions call for chicken that is thoroughly cooked and no longer pink in the center, accounting for its thickness.
Any more cooking tips?
I found the French-fried onions in the canned vegetable aisle at the grocery store.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
