ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE
Steps:
- Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
- Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
- Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
- Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
- Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Harsh Kujur
k@aol.comI would not recommend this recipe to anyone.
Joseph Gabriel
j_gabriel@hotmail.co.ukOverall, I was disappointed with this recipe. It was a lot of work for a mediocre result.
Ghassan Ghassani
g_ghassani@hotmail.comThis recipe is definitely not for beginners. It's very time-consuming and difficult to get right.
Balla Gujjar
ballag96@yahoo.comI'm not sure what I did wrong, but my chicken didn't turn out crispy at all.
joy mojumder
j.mojumder@gmail.comThis recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Matiullah salarzai
matiullah_s@gmail.comThe glaze was too sweet for my taste.
Shafin Ahmed
ahmed.s@hotmail.comThe chicken was a bit dry. I think I overcooked it.
Rehman Majeed Rehman Majeed
rehman.m66@hotmail.frThis recipe is a bit bland. I would recommend adding more seasoning to the chicken.
Abidjaan jaan
a_j58@hotmail.comI'm not a fan of onions, but I loved this dish. The onion crust is crispy and flavorful, and the chicken is so juicy.
Fanny Grodzicka
f_g91@yahoo.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and the chicken is always cooked perfectly.
Milo Sharpe
m.s@yahoo.comI'm always looking for new chicken recipes, and this one definitely didn't disappoint. The glaze is amazing!
Solo Gamer
gamer74@aol.comThis recipe is a bit time-consuming, but it's worth the effort. The chicken is so juicy and flavorful.
Rachid Rachid
rachidr@gmail.comI made this for a dinner party and everyone raved about it. It's definitely a keeper!
Julian Santiago
santiago-julian@hotmail.comThis is a great recipe for a special occasion. The chicken is elegant and the glaze is impressive.
Brinta Saha
bs@gmail.comI'm not a huge fan of chicken, but this dish was so good I ate two servings! The glaze is what really makes this dish.
AMRULLAH MUHAMMADI
a.muhammadi21@hotmail.comThis recipe was easy to follow and the chicken turned out great! I used a combination of orange and grapefruit juice for the glaze and it was amazing.
Shonquele Ramos
ramos@yahoo.comI've made this dish several times now, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the glaze is delicious.
Jay Dy
d_jay97@hotmail.comThis onion-crusted chicken with caramel-citrus glaze was a hit with my family! The chicken was juicy and flavorful, and the glaze was the perfect balance of sweet and savory.