CRISPY ONION HONEY MUSTARD CHICKEN
This Crispy Onion Honey Mustard Chicken tastes great. The flavors blend perfectly together. Honey, Mustard and Crispy Fried Onions.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Combine honey and mustard in a small bowl that will hold a chicken breast. Feel free to adjust the ratio depending on personal taste. I always try a little before I dip the chicken in. You should too! Set aside.
- Pour the onions into a resealable bag and with a rolling pin or kitchen hammer break up the onions. The smaller the pieces the better as they will stick to the chicken. Dump on too a dinner plate and set aside.
- Prepare a foil-lined baking sheet with a rack sprayed with cooking spray.
- Coat the chicken breasts with the honey mustard mixture. Then dredge them in the onion crumbs, and place them directly onto the rack. Bake for 40-45 minutes or until juices run clear. Enjoy!
CRISPY ONION CHICKEN
My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
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°.
Nutrition Facts : Calories 603 calories, Fat 47g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 919mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
ONION FRIED CHICKEN
Could fail-proof, finger-lickin' good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that's simply delicious and so full of flavor, you'll be tempted to double it even without "company" coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
ONE-PAN HONEY MUSTARD CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
- Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
- Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
- Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
- Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
- To serve, plate the chicken and vegetables and top with the pan sauce.
CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING
We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.
Provided by coweed
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
- Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
- Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
- Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
- Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
- Toss together salad greens, carrots, and radishes in a large bowl.
- Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
- Divide salad among plates, top with chicken, and drizzle with dressing.
Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g
HONEY MUSTARD CRISPY CHICKEN WRAP
Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
- Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.
Nutrition Facts : Calories 897 calories, Carbohydrate 65.3 g, Cholesterol 119.3 mg, Fat 57.6 g, Fiber 4.1 g, Protein 35.2 g, SaturatedFat 13.9 g, Sodium 1411.4 mg, Sugar 13 g
HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY
Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
- Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
- Flip the chicken thighs over, fully covering them in the marinade.
- Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
- Heat a large skillet over medium heat, and place the chicken thighs in the pan.
- Cook for five minutes on each side, or until the chicken is cooked through.
- Remove the chicken and set aside.
- Wipe the pan clean and place back on the heat.
- Add the chopped bacon to the pan and cook until crispy, about ten minutes.
- Transfer the bacon to a paper towel-lined plate to drain.
- Add three tablespoons of water to the reserved marinade and stir to combine.
- Slice the chicken into strips.
- Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
- Enjoy!
Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams
CRISPY HONEY MUSTARD CHICKEN
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Coat a 9 x 13 inch baking pan with nonstick cooking spray.
- In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
- Place corn flake crumbs in another small mixing bowl.
- Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
Nutrition Facts : Servingsize 1 serving, Calories 125 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 27 g, Sugar 9 g, Protein 5 mg
CRISPY ONION CHICKEN RECIPE
This is the only chicken I can get my entire family to eat, including my 3 year old!
Provided by Contributor
Categories Main Course
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Dip each chicken breast in honey mustard then coat in crushed french fried onions.
- Place in a baking dish lined with foil and sprayed with nonstick cooking spray.
- Cook for 30-35 minutes, or until cooked through.
Nutrition Facts : Calories 397 kcal, Carbohydrate 30 g, Protein 24 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 72 mg, Sodium 598 mg, Sugar 9 g, ServingSize 1 serving
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