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Baked Crunchy Chicken

I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers—if there are any—are very good heated up in the microwave. —Elva Jean Criswell, Charleston, Mississippi
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6 servings


  • 1 large egg
  • 1 tablespoon whole 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


  • Preheat oven to 350°. 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 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.
Nutrition Facts
1 serving: 418 calories, 28g fat (11g saturated fat), 148mg cholesterol, 423mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 32g protein.

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  • dschultz01
    Dec 8, 2017

    I also used boneless chicken breasts, and it was very good. Easy recipe to make.

  • Donut Queen
    Oct 19, 2017

    I made this using boneless, skinless chicken breast since that is all I had on hand and it was amazing! I'm sure it would be even better as written (with a whole broiler chicken, cut up) and I can't wait to try it this way!

  • Stephanie
    Jan 17, 2017

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

  • modestcook
    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.

  • Mrs.JuneCleaver
    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.

  • KittieCatt
    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!

  • luigimon
    Nov 16, 2014

    Yummy and easy! This is a keeper!

  • fishrgal
    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.

  • Pdogg
    Jun 29, 2014

    simply awesome!!

  • cwbuff2
    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!