Crunchy Onion Crusted Chicken

Southern Kitchen
Crunchy Onion Crusted Chicken

Serves: 4

Total Time: 30 minutes


1 (6-ounce) can of french fried onions

1 egg, beaten

1 teaspoon mustard

1/4 cup all-purpose flour

1 pound boneless, skinless chicken breasts


Heat the oven to 400 degrees.

Crush onions in plastic bag or with rolling pin. In a small bowl, mix egg and mustard until well-combined.

In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Repeat with the remaining chicken.

Place on cookie sheet and bake for 20 minutes or until cooked through. Serve warm. 


Per serving: 314 calories (percent of calories from fat, 31), 31 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 126 milligrams cholesterol, 327 milligrams sodium.

About the recipe

This Crunchy Onion Chicken is perfect for a no-fuss weeknight dinner. 

Slicing the chicken breasts lengthwise to make them thinner and more uniform resulted in a more reliable cooking time. Alternatively, you can pound the chicken for more even thickness, and cut in half horizontally so it’s easier to work with.

We used French’s French Fried Onions for the fried onions in this recipe. 

Recipe courtesy of Liz Jarnagin.