French’s Fried Onions & Chicken and Fish

French’s Fried Onions & Chicken and Fish

 

This week I wanted to try something I have seen on the internet.

It was a recipe using French’s fried onions. I had changed some of the recipe but mostly followed what it told me to do.

The day before I took a boneless chicken breast and a fish filet out of the freezer and put them in some milk to defrost. The next morning I added salt and pepper and left them soaking until I was ready to make dinner.

This is what I did when I was ready to make dinner:

French’s Fried Onions & Chicken and Fish

Ingredients:

Quart size baggie

French’s Fried Onions enough to fill a quarter of the bag at a time.

2 tbsp. all-purpose flour

1 boneless skinless chicken breast & 1 boneless skinless fish filet.

1 egg, white beaten

Directions:

Place French Fried Onions and ½ of the flour into plastic bag. Lightly crush with hands or with rolling pin.

Cut the chicken in strips and shake chicken in bag until coated

Now do the same with the fish using the balance of the Fried Onions and flour.

Bake at 400°F for 20 min. or until no longer pink in center.

I wanted to try something different. I have never had what people call a wrap. So I got some wraps from the dollar store and the first thing I made was a fish wrap. I made some homemade tartar sauce.  Just mayo and sweet pickle relish.  I didn’t like the wrap. It was too doughy for my taste. If you do like wraps this would be a nice way to use the fish.

Next the chicken I put on a plate and added apple sauce on the side.

The French’s recipe was excellent and the onion flavor added quite a bit to the taste and enjoyment of both the fish and the chicken.

It’s nice to try something other than breadcrumbs for a coating. Using the oven instead of deep frying was just as good. The outside coatings were crispy but a lot healthier.

Here are some suggestions that French’s had:

Tips: For a sweet and tangy taste, substitute 1/4 cup FRENCH'S Honey Mustard for the egg when coating the chicken with the onion crumbs.

For easy clean-up, coat baking sheet with vegetable cooking spray.

Even Crispier Chicken Tip: Bake chicken pieces on a rack to let air underneath or turn over after 15 minutes.

To make onion stack Tip: If chicken sizes are uneven, add another egg to increase adhesive layer. Make sure onions are well crushed.

This was an enjoyable way to eat both fish and chicken and without the guild of deep frying. So give this a try I think you will like it as much as I did.