I started making these chicken fingers before Joe and I were even married, over 10 years ago! This recipe is on the back of the French's Fried Onions, just in case you are ever at the store without a list. I alternate between two versions: honey mustard or plain. I will post both and you can decide which you would rather make. Do not grease pan, it will make the bottom side of the chicken soggy.
Plain Version:
4 chicken breasts or tenders
1 (2.8 oz) can of French's Fried Onions
2 tsp. flour
1 egg, beaten
Preheat oven to 400 degrees. Place onions and flour into plastic bag, crush. Dip chicken into egg then into onions. Press to adhere. Bake for 30-40 minutes or until cooked thoroughly.
Honey Mustard Version:
4 chicken breasts or tenders
1 (2.8 oz) can of French's Fried Onions
1/2 cup honey mustard
Preheat oven to 400 degrees. Place onions in plastic bag and crush. Coat chicken with honey mustard and then dip into onions. Press to adhere. Bake for 30-40 minutes or until cooked thoroughly.
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