Baked Crunchy Chicken

Name: Baked Crunchy Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings.
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

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

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 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

Nutrition Facts

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

Originally published as Originally tested for COU F-M 2008 in Country February/March 2008

Reviews

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Average Rating:

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!