French's Crunchy Onion Chicken

French's Crunchy Onion Chicken
Staff Writer
Reckitt Benckiser

The small tub of French’s Crunchy Onion can immediately evoke memories of holiday dinners, passing the legendary green bean casserole dish around to eager eaters. But this beloved product is too flavorful to enjoy just once a year. Make everyday a holiday by featuring your main dish coated in the crunchy goodness.

4
Servings
287
Calories Per Serving
Deliver Ingredients

Notes

Make It Your Own: This tasty morsel can satisfy the deepest of fried chicken cravings, so it’s guilty of calling us to seconds or even thirds. But to maintain or even lose weight, you have to make a change. Instead of featuring the crunch chicken as a main dish with starchy, fatty sides, why not bake some up and toss it in a salad? It will give your greens a kick and your arteries a break.

Ingredients

  • 2 Cups French's Original or Cheddar French Fried Onions
  • 2 Tablespoons all-purpose flour
  • 4 boneless skinless chicken breasts
  • 1 egg, beaten

Directions

Place the French Fried Onions and flour into plastic bag. Lightly crush with your hands or with a rolling pin. Transfer to a pie plate or waxed paper.

Preheat the oven to 400 degrees.

Dip the chicken into the egg and then coat with onion crumbs, pressing firmly to adhere. Place the chicken on baking sheet and bake in the oven until no longer pink in the center, about 20 minutes.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
5g
21%
Carbohydrate, by difference
36g
28%
Protein
4g
9%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
85mg
12%
Selenium, Se
3µg
5%
Sodium, Na
490mg
33%
Water
51g
2%

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!