Maggie Monday: Crispy Parmesan Chicken

Maggie….you had me at “picking the crispy bits of onion out of the pan”!

I promise if you make this chicken once, you’ll make at least once a month from then on. It is perhaps my favorite chicken in the world. Our kids ask for it on a regular basis. Every time I make it for guests, they request the recipe.

It is easy, quick and simply delicious. These photos don’t do it justice. It is tender, juicy, crispy, and full of flavor. When I make it I catch the kids and my husband picking the crispy onion bits out of the pan when they are clearing up!

I serve it with a side of buttered pasta sprinkled with parmesan cheese, crushed garlic and dried basil, and a green salad.

So good. I pinky promise you will love this one. Try it tonight!

Crispy Parmesan Chicken

What you need:

2-3 lbs chicken breast strips

1 egg, beaten with 1Tbs milk

1 small can of French fried onions, reserve ¼ can

¾ cup grated parmesan cheese

¼ bread crumbs

1 tsp paprika

½ tsp garlic salt

½ tsp freshly ground black pepper

½ cup butter, melted

What you do:

Place all dry ingredients in a gallon zipper bag and mix together, crushing the French-fried onions. Dip chicken strips in the egg/milk mixture, then drop a few at a time into the bag of dry ingredients. Coat the chicken strips completely then place them in a greased 13×9 baking dish. You can squish the chicken all up if you need to. Drizzled the melted butter all over the chicken, then sprinkle the reserved French fried onions over the top.

Bake at 350 degrees for about 45 minutes, until juices run clear and the chicken is golden brown and crispy.