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 when it comes to 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 stored bought fried onions and bake it.
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!
If you enjoyed this Caramelized Onion Fried Chicken recipe, check out some of our other favorites:
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.
If you are interested in a home freeze dryer and want to learn more, check out my review here.
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