Baked Crunchy Chicken Recipe

5 47 56
Baked Crunchy Chicken Recipe
Baked Crunchy Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Crunchy Chicken Recipe

Read Reviews
5 47 56
Publisher Photo
I have fixed this dish many times for company, and I've never had anyone fail to ask for the recipe. The leftovers—if there are any—are very good heated up in the microwave. —Elva Jean Criswell, Charleston, Mississippi
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1 large egg
  • 1 tablespoon milk
  • 1 can (2.8 ounces) french-fried onions, crushed
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup butter, melted

Directions

In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 4-6 servings.
Originally published as Crunchy Baked Chicken in Country February/March 2008, p49

Nutritional Facts

1 each: 418 calories, 28g fat (11g saturated fat), 148mg cholesterol, 423mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 32g protein.

  • 1 large egg
  • 1 tablespoon milk
  • 1 can (2.8 ounces) french-fried onions, crushed
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup butter, melted
  1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 4-6 servings.
Originally published as Crunchy Baked Chicken in Country February/March 2008, p49

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Reviews forBaked Crunchy Chicken

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MY REVIEW
Stephanie User ID: 9041878 259812
Reviewed Jan. 17, 2017

"I'm making this tonight. Should the chicken be with skin or without? I'm confused."

MY REVIEW
modestcook User ID: 4044770 256933
Reviewed Nov. 18, 2016

"I made this last night with chicken thighs. I reduced the ingredients by half because I didn't use a whole chicken. I followed the ingredients as written. Both my wife and I thought this was very good. We will be making this one again for sure. I wouldn't change a thing. Thank you Elva Jean."

MY REVIEW
Mrs.JuneCleaver User ID: 7714446 248914
Reviewed Jun. 1, 2016

"I made this last night. I make a lot of chicken recipes, and this one was SO good. I increased the pepper to 1/4 tsp, added 1/2 tsp garlic powder, and increased the melted butter to 1/2 cup. As did several other reviewers, I laid the chicken on a rack, which kept the bottoms from getting soggy. The only thing I would change is to increase the temperature to 375. Maybe it's just my oven, but at 350 the chicken wasn't quite done in 60 minutes and had to do a bit longer. Other than that, it was perfect. AND, it tastes great hot or cold - I could easily see this as picnic chicken."

MY REVIEW
KittieCatt User ID: 6154720 241533
Reviewed Jan. 11, 2016

"I've tried many (baked & crunchy) chicken recipes, but this one is by far, the VERY BEST!! The chicken was very tasty & juicy, so I'll stick with this recipe. The only bread crumbs which I had on hand were 'whole wheat Panko bread crumbs', so I used 'em. If anything, they made the chicken even crunchier! Thanks Elva Jean, for the very best Baked chicken recipe ever!"

MY REVIEW
luigimon User ID: 1692040 173040
Reviewed Nov. 16, 2014

"Yummy and easy! This is a keeper!"

MY REVIEW
fishrgal User ID: 1182152 103868
Reviewed Nov. 7, 2014

"I made this recipe exactly as written. It was delicious, my husband and daughter raved about it and the onions were the reason. The only thing I would do different is like Paul3303 said, use a rack and elevate the chicken. The tops were so crispy, but the bottoms were soggy. This is a keeper and I will make it many times after that one change."

MY REVIEW
Pdogg User ID: 7869241 160917
Reviewed Jun. 29, 2014

"simply awesome!!"

MY REVIEW
cwbuff2 User ID: 5946195 160914
Reviewed Jun. 28, 2014

"This is one of the best of this type of oven-baked "fried" chicken recipes that I have ever tried - in fact, it may be the best. My husband gave it 5 stars! I think it is the French-fried onions that make the difference. Thanks for sharing!"

MY REVIEW
laurshay User ID: 6368444 100502
Reviewed Mar. 16, 2014

"BEST chicken I HAVE EVER MADE IN THE OVEN"

MY REVIEW
MamawVal User ID: 7705358 209761
Reviewed Mar. 11, 2014

"Awesome recipe! I have also used this recipe on pork chops and fish. YUM!!"

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