Caramelized Onion Fried Chicken
- Brianne Thomas
- Oct 7, 2024
- 4 min read
Updated: Apr 3
Caramelized onions are sweet, rich, savory, and full of umami flavor. They can also take a lot of time to make which is not ideal on a busy weeknight. Thankfully, this recipe uses my homemade caramelized onion powder making this our new favorite 30-minute meal!
Plain chicken breasts can be both a blessing and a curse in cooking. It holds the flavor of just about anything and everything, however, there are so many different options that it can become overwhelming to pick a direction. On a typical busy weeknight, I found myself yet again trying to come up with a new way to add flavor to chicken. After checking the spice cabinet, I was inspired by my homemade caramelized onion powder. It reminded me of the early years of marriage when I would coat chicken in store-bought fried onions and bake it.
What We Love About This Caramelized Onion Fried Chicken
This simple recipe is everything I could have hoped for. Tender, juicy chicken packed with sweet and savory caramelized onion flavor with a crispy, crunchy coating. Friends, it was so good there were no leftovers!
Why You’ll Love This Caramelized Onion Fried Chicken Recipe
Affordable. Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd.
Easy to Prepare. While this recipe has a few steps, they are all very easy and take just a few minutes.
Freezer-Friendly. Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep!
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What to Serve with Caramelized Onion Fried Chicken
Helpful Tips
Thickness. To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end.
Temperature. Check the cooked chicken with an internal thermometer to ensure it is completely cooked. The USDA recommends that cooked chicken have an internal temperature of at least 165°F
Keep Warm. If you're preparing double or triple amounts of this recipe, preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto a prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely.
Why Marinate Chicken In Buttermilk
Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using.
Hungry For More Chicken Recipes? Check out these family favorites:
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Ingredients
4 boneless, skinless, chicken breasts
2 cups all-purpose flour
1 cup fine breadcrumbs
½ cup Caramelized Onion Powder, plus 1/3 cup
2 cups buttermilk
Salt and pepper to taste
½ - 1-inch vegetable oil
Directions
Working with one chicken breast at a time, place chicken in a quart-size freezer bag. Use a meat mallet to gently pound the chicken until it is even in thickness.
In a large, shallow dish, combine buttermilk and 1/3 cup caramelized onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated.
In a separate large bowl, combine flour, breadcrumbs, ½ cup caramelized onion powder, salt and pepper. Using a fork or a pair of tongs, remove one piece of chicken from the bowl of buttermilk and place it into the flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures.
In a large pan over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot.
Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Don't overcrowd your pan! Fry chicken on each side for approximately 3-6 minutes depending on the thickness of the chicken or until the internal temperature is at least 165 degrees.
Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 3-5 minutes before serving.
This chicken is best when served warm. If you have leftovers, package them in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this recipe.
My homemade Caramelized Onion Powder was made using a Harvest Right Freeze Dryer. If you are interested in a home freeze dryer and want to learn more, check out my review here.
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