Crispy Onion Unfried Chicken Recipes

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

CRISPY ONION UNFRIED CHICKEN

Steps:

• 1. In a small wide mouth bowl, combine butter, worcestershire sauce and mustard. Crush the fried onions into a separate bowl. (This will be your breading)
• 2. Dip chicken in butter mixture, then coat with onions. Prepare a baking dish with olive oil (I use a cast iron skillet); Put the coated chicken pieces into the skillet and drizzle the remaining butter over the chicken.
• 3. Bake, uncovered, at 400° for 40 minutes or until chicken is cooked through

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.

UN-FRIED CHICKEN

Steps:

• Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
• Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

CRISPY UN-FRIED CHICKEN

Steps:

• In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F.
• Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
• Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
• Bake until the chicken is golden brown and cooked through, about 40 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°.

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.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
• Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
• Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
• Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.