Best 8 Crunchy Cheddar Onion Chicken Breastrobynne Recipes

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).

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 CHICKEN CHEDDAR

Steps:

• Preheat oven to 375 degrees. Spray a cookie sheet with non-stick spray.
• Combine flour, garlic powder, salt and pepper and pour on a pie plate or a piece of waxed paper.
• In shallow bowl, beat together eggs, milk and salt.
• Combine the cheese and bread crumbs and lay on another piece of waxed paper or pie plate.
• Lightly coat each piece of chicken with flour.
• Next, dip floured chicken into egg mixture and then coat each side well with the cheese and breadcrumb mixture by pressing each chicken side into the breadcrumbs and cheese. (Make sure chicken is well coated.)
• Lay chicken pieces on a cookie sheet and sprinkle each piece with a little olive oil.
• Bake for 15-20 minutes depending on the size of your chicken pieces
• Remember: Always test your thickest piece of chicken to see if it's cooked through.
• Try not to overcook chicken as this tends to dry it out.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
• Dip chicken in the butter mixture, then coat with onions.
• Place in a greased 9-inch square baking pan.
• Top with any remaining onions; drizzle with any remaining butter mixture.
• Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

CRUNCHY ONION BARBECUE CHICKEN

Steps:

• Preheat oven to 440°. Place barbecue sauce in a shallow bowl. In another shallow bowl, combine onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then 1 side in onion mixture., Place chicken, crumb side up, on a greased baking sheet. Bake until a thermometer reads 165°, 22-27 minutes.

CRUNCHY ONION CHICKEN

Steps:

• Crush French Fried Onions in a plastic bag.
• Dip chicken into egg, then coat in onion crumbs.
• Bake 20 minutes at 400 degrees until cooked through.

CRUNCHY CHEDDAR & ONION CHICKEN BREAST~ROBYNNE

Steps:

• Preheat oven to 350 degrees. Coat a 13x9x2" baking dish with 1/2 cup of melted butter.
• Sprinkle garlic salt on chicken breast and set aside.
• In a bowl, mix the flour, salt, pepper, and granulated garlic. In a second bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, fried onions, and cereal. Dredge chicken in the flour mixture, then dip in the egg mixture, then press in the breadcrumb mixture to coat.
• Arrange the chicken (do not overcrowd) in the prepared baking dish. Drizzle 4 tablespoons melted butter evenly over chicken. (My family loves extra crunchies, so I make sure to add some of the leftover bread crumbs between the chicken before adding the butter.)
• Bake 35-45 minutes or until coating is golden brown and chicken juices run clear.