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.
Monitor chicken every 10 or 15 minutes. If it looks like it is getting too dark (brown) too fast, reduce oven temperature by 25 to 50°.