French Fried Onion Ring Baked Chicken is one of those gifts from the kitchen that just keeps giving. Budget friendly, simple to make in the oven instead of the deep fryer, and great for leftovers, it’s pretty easy to figure out why our boys went wild for this meal. May I just add, their dad did as well.
French Fried Onion Ring Baked Chicken
Friday night, I found myself flying solo at our little lake retreat, with just the constant chatter of our four youngest boys to keep me intrigued and their appetites to keep me busy.
All 12 and under, their conversations revolved around different methods of cutting a penny in half (locomotive vs. coin,) the distance in feet to the moon, and the actual temperature of the sun’s center. At their ages, there is never a shortage of thought-provoking questions. The predominant one is always the same, though. “What are we having to eat?”
What this Chicken Recipe Takes:
(See full recipe below for complete list of ingredients and instructions)
- 3-4 lbs chicken (our boys love drumsticks, I indulged them with just drumsticks.)
- French fried onion rings
- Breadcrumbs (I used panko for extra texture.)
- Parmesan cheese
- Flour (optional but recommended)
After dredging the chicken in a combination of French fried onions, Parmesan cheese and breadcrumbs, it bakes in the oven. No hot and messy grease required, resulting in all of the taste and a fraction of the dietary fat and calories. Win. Win.
I can’t remember where I got the idea for this French Fried Onion Ring Baked Chicken. It is so basic, I shudder to even refer to it as a recipe. It’s about as far from gourmet as the boys’ question about the moon’s distance. Still, this is some of the best chicken I have ever tasted and among the best chicken I have ever made.
Much like the time I spend at our remote cottage with the boys, this recipe proves you don’t need high sophistication for a good experience. Great tasting food does not need to be highfalutin and fancy, few examples demonstrate this theory better than this French Fried Onion Ring Baked Chicken.
We’ve been around a few years now and have made quite a few chicken dishes on Platter Talk. In fact, I’ve even came right out and confessed that I’m somewhat of a chicken snob. Let me be clear: This is good chicken. Give it a try and if you figure out the distance to the moon in feet, I’d love to know the answer. I think the boys would as well. -Dan
- 3-4 lbs of chicken.
- 1 6 oz container French fried onion rings crushed
- 2 cups breadcrumbs
- 1 cup Parmesan cheese grated
- 1 tablespoon white pepper
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1/2 cup butter melted
- Preheat oven to 375 ° F.
- Place flour in shallow bowl.
- In another shallow bowl, whisk egg and milk.
- In third bowl, combine crushed French fried onions, breadcrumbs, Parmesan cheese and seasoning.
- Using standard breading technique, dredge chicken in flour, egg mixture, and finally breadcrumbs and other ingredients. It may be necessary to firmly pat breadcrumb mixture on chicken so that it sticks well.
- Place chicken on baking sheet until all are ready to place in oven.
- Place chicken directly on a greased oven rack, in center of oven. Place pans beneath rack, to catch drippings.
- Drizzle butter over chicken and bake for about 50 minutes until juices run clear.