Best 6 My Onion Fried Chicken Recipes

FRENCH FRIED ONION CHICKEN

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
• Pat chicken dry with paper towel; sprinkle with seasoned salt on both sides.
• In a large Ziploc bag, combine fried onions, flour and garlic powder. Use a rolling pin or meat mallet to coarsely crush the fried onions. Transfer to a shallow dish.
• Place the eggs in a separate shallow dish.
• Working with one piece of chicken at a time, dip the chicken in the egg and then dredge in the onion mixture, gently pressing to make sure that both sides are evenly coated. Place the chicken on the prepared wire rack; repeat with remaining chicken.
• Bake chicken until it reaches an internal temperature of 165 degrees F - about 20-25 minutes.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ONION-RINGED FRIED CHICKEN

Steps:

• Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic.
• Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours.
• In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack.
• Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes. Drain on a paper-towel-lined plate. Season with salt.

CRISPY FRIED CHICKEN AND ONIONS

Steps:

• Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours.
• Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet.
• Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.

MY ONION "FRIED" CHICKEN

Steps:

• Remove skin from chicken.
• On wax paper, combine onions and next three ingredients.
• Brush chicken pieces with sour cream.
• Coat with onion mixture.
• In a 9 X 13 baking dish arrange chicken.
• Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.