FRENCH'S CRUNCHY CHICKEN
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 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.
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Tips: For a sweet and tangy taste, substitute 1/4 cup FRENCH'S Honey Mustard for the egg when coating the chicken with the onion crumbs.
For easy clean-up, coat baking sheet with vegetable cooking spray.
Even Crispier Chicken Tip: Bake chicken pieces on greased rack set over a rimmed-baking sheet.
*My mom found this in a magazine and wanted me to make it. I made it last night and it didn't turn out at all as pictured. I used mustard instead of a beaten egg and while baking, the fried onions slid right off the chicken. Maybe if I had used the original recipe instead of taking their "tip" it would have turned out. It still tasted okay, just not as pretty as their picture.