Baked Crunchy Chicken Recipe
Baked Crunchy Chicken Recipe
- 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.
1 serving equals 418 calories, 28 g fat (11 g saturated fat), 148 mg cholesterol, 423 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein.
Reviews for Baked Crunchy Chicken
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"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!"
"Yummy and easy! This is a keeper!"
"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."
"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!"
"BEST CHICKEN I HAVE EVER MADE IN THE OVEN"
"Awesome recipe! I have also used this recipe on pork chops and fish. YUM!!"
"Very nice oven fried chicken. Substituted panko for bread crumbs w/ extra paprika. Cooked perfect in 55 min. Be careful to not over cook. White meat may need to be pulled out at 50 min."
"Sweet Baby Jesus this was great. My super picky eight year old loved it too! I make it with drumsticks and no parm. cheese. Yum yum yum."
"Under cooked chicken can spoil the whole dinner. Recommend cooking another 15-20 min."
"Very good! Let's just say there were no leftovers after I made this!"
"This is truly FABULOUS! It is the absolute BEST crunchy baked chicken ever. It is perfect every time...mouth-wateringly tender and moist yet deliciously crunchy. As soon as I tried it for the 1st time it became and remains my favorite and is a recipe everyone asks for."
"This is the best chicken recipe I have ever had! And my family loved it I will definitely make it again!"
"The onions in the breading really make this chicken shine! We loved it ... it's delicious."
"This was so delicious...I only added some garlic powder with parsley and onion powder to the dry ingredients, only because I add that to practically everything I cook :) My family lost their minds when they ate this..it's a total keeper!"
"I baked the chicken on a sheet pan covered with foil for easier cleanup and used a rack to elevate the chicken and keep it crispier. I also used Crisco butter spray instead of butter. Great tasting chicken. Thank you for a great recipe."
"This is one of the easiest chicken recipes that is really good. You can make as much or as little as you want and it is great the next day too."
"Delicious and very easy to make! Its become a regular meal in our dinner rotation."
"This was delicious, moist and very flavorful! I didn't use the melted butter and it turned out great. I'll definitely make this again."
"Simply the best baked chicken I have ever tasted!"
"FABULOUS! Best home made fried chicken recipe ever and it's not even fried! I skipped the butter and left the skins on the chicken, but would use the butter if I deskinned the chicken first. Pam is a great idea-I'll try that next time I make it as I will be making it many many times to come!"
"Fried chicken is my favorite food, and I never would have thought I'd find a healthier baked recipe I'd like. This method is EXCELLENT. I used bone-in chicken breasts with the skin removed, and cooked it on a rack inside a baking pan to help with crispiness all over. I was afraid removing the skin would make it less juicy, but it was still juicy and delicious. Also, I used Pam instead of butter, and it was still super crispy. The combo of french fried onions and parm gives this such great flavor. Best chicken recipe ever!!"
"Best oven baked chicken. This recipe is a keeper!!!"
"made this the other night. husband said it was excellent. we do not like cold chicken but microwave was broken so ate it cold the next day. just excellent. would be lovely for picnics. Have a large group dinner next month am making this. Janet"
"followed recipe as stated except I used boneless chicken breasts. my children asked for seconds."
"Used a baking chicken by mistake ,But was glad I did, Couldn't get enough. Thank you for this one. Just wonderful"
"Made this with all chicken legs without the skin delicious! Also skipped the butter just sprayed with butter flavor Pam. The coating was great both hot and cold the next day did not get soggy like most. Will be cooking this for others with pride."
"Used all drumsticks without skin... delicious! Also didn't drizzle with butter just sprayed well with Pam Butter Spray. Even cold the coating stayed on great not soggy like most other recipes. Definitely a keeper!"
"I removed the chicken skin and the dish was delicious!"
"I made this for dinner last night and everyone loved it. Even my picky eater ate it all and was lavishing me with compliments. This one is getting saved and recommended to everyone. Also, I'm not going to change a single thing when I make it!"
"I made this for dinner and I have never seen my kids eat so well. They loved it!!!"
"the recipe worked fine, but wasn't as flavorful as I had hoped."
"Excellent recipe-very flavorful-I didn't drizzle the butter on and it was sooo good-also used boneless breasts-yum!!!"
"My family loved this chicken. The coating was very flavorful and the chicken is moist. Next time I think we will remove the skin so that none of the tasty coating is wasted. But I recommend using the bone in chicken because it doesn't dry out at all."
"The french-fried onions are great in the breading. I have tried several baked chicken recipes and this one is always my go to. Family/friends have requested the recipe."
"We love this chicken, it is soo tasty! I have made it many times for company and I always get compliments!!"
"This was delicious - healthier than frying but losing none of the flavor. I cooked the chicken on my pizza stone, which I've found helps it stay moist."
"Quick, easy and very tasty. I will make it again, but next time I will use boneless, skinless pieces of chicken as those would be more eater-friendly. I also suggest that the breading needs to be packed on, rather than just rolled. That way more of the flavor will be enjoyed. Otherwise, there is a lot of unused breading left over and it can't be saved for a later use since it has been contaminated by the chicken."
"I'm always looking for an alternative to standing at a stove and frying chicken, this recipe is definitely a winner! I did use buttermilk instead of milk, just 'cause I love using buttermilk whenever possible."
"I wonder if spraying with butter flavored cooking spray (Pam)instead of drizzling with butter would be a satisfactory alternative."
"Sounds great but way too much fat for my diet requirements."
"No it's not."
"I can't find a place to post this comment, so will try it here. Since you list the nutritional ingredients on this page, why isn't it possible for you to add the NI to the recipe cards for printing? It would make it a lot easier for those of us keeping track of the NI in recipes. Please consider adding this feature. I think it's more important than being able to get the picture. Thanks!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.