Monday, February 15, 2010

Crispy Onion Chicken

One of my favorite new friends sent me this recipe for Crispy Onion Chicken last week and I had to try it. Chicken baked with a Worcestershire, mustard, butter sauce and French Fried Onions, this is one of those good old recipes that was probably found in a 1970's Better Homes and Gardens magazine, then later published over and over again in school and church cookbooks. It takes no time to put this dish together and is made with ingredients you probably already have in your kitchen. The chicken is moist and flavorful from the sauce and yes, crispy from the fried onions! I couldn't find Durkees French Fried Onions so I splurged and used Alexia Onion Strips, a tasty treat not to be missed, and I think it made the dish. They are thicker than Durkees so crush gently in a Ziploc bag before adding to chicken.

I was told by my friend that this freezes well-prepare and freeze before cooking. A great dish to keep on hand for those last minute meals or deliver to a friend in need!


1/4 cup melted butter
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 boneless, skinless chicken breasts (about 6 ounces each)
1 1/2 cups French Fried Onions

In a small bowl, stir together the butter, Worcestershire, ground mustard, garlic salt, and pepper. Arrange chicken in a 9 x 13 baking dish. Drizzle half the butter mixture over the chicken. Top chicken with fried onions. Drizzle with remaining butter sauce. Bake uncovered, at 350 degrees for 30-40 minutes.

**I don't have garlic salt, so I used garlic powder and ground sea salt**


  1. I made this the night before last and it was DE-LISH!!!

  2. Did Adam love it? Steve was like, oh another chicken dish, but then like oh! what's in this?! Glad you liked it.