Ingredients

How to make it

  • Preheat oven to 400 F.
  • Add the onions and flour to a plastic bag. Break up the larger onion bits.
  • Beat the egg in a small bowl.
  • Add the chicken fingers, one at a time, to the egg and then the onion in the bag. Shake to coat. Remove and lay on a sheet of aluminum foil. continute until all of the chicken is coated.
  • Place chicken in oven and bake for 20 minutes.
  • Note. This goes well with Mexican corn and Mashed potatoes as side dishes.

Reviews & Comments 9

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  • rottman 5 years ago
    Hahaha... I do the same thing Brianna.
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    " It was excellent "
    brianna ate it and said...
    I guess I already rated this before. Definately an eye catcher.
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    " It was excellent "
    juels ate it and said...
    So simple and sounds delicious! Thanks for a great post!
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  • rottman 5 years ago
    Yes, it came from the Family Circle magazine pleasantvalleycabins. Same recipe. I saw it yesterday and tried it last evening.

    My only complaint was that the chicken showed through between the bits of onion. I think the onion bits need to be crushed a bit before dipping the egged chicken in them. ... but it was still delicious.

    BTW, I tried to copy the Mexican corn shown in the picture with the French's Onion Chicken. It came out well and I posted my version in another recipe. It's not from scratch, but starts with a can of Mexicorn to make it a bit simpler. The two go together well.
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    " It was excellent "
    mark555 ate it and said...
    Always on the look out for a new chicken recipe, looks great!
    Mark
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  • pleasantvalleycabins 5 years ago
    My daughter made this from the recipe in the Family Circle magazine. I didn't get to taste it but she said it was really good.
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    " It was excellent "
    brianna ate it and said...
    I too love the sound of this. Can't wait to try it. Thanks & 5 forks
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  • rottman 5 years ago
    Try it with the mexican corn on the side Tink. Very good, very easy.

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    " It was excellent "
    minitindel ate it and said...
    Mmmm i love this simple and delish!!!

    thanks rottman

    five

    tink
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