Friday, April 26, 2019

Vintage Recipe: Onion Crisp Chicken

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


I made this Onion Crisp Chicken for dinner with a side of Carol’s Corn Casserole. The chicken is a homemade “shake it and bake it” type meal. It does not call for a specific quantity of chicken, though you are limited only by how much chicken your “shake” recipe will coat. If you have a lot of chicken, you may want to have ingredients on hand for an extra batch of coating. I used 6 large chicken thighs and could have coated a seventh piece with the mix I had.



The recipe calls for “Onion Dip Mix”. I wasn’t sure whether it meant something like the “green Onion Dip” mix pictured below on the left or the “Lipton Onion Soup Mix” on the right. Since I’ve made many recipes before with the Lipton Soup Mix, I decided to try the one on the left (it was, after all, “dip” mix).


The “soft bread crumbs” were a bit too soft and didn’t want to crumble for me so I put them in the food processor and gave it a whirl. That did the trick nicely.

I didn’t put everything into a bag. I just mixed the dry ingredients in a bowl and pressed the chicken into it to coat both sides. I had 6 rather large chicken thighs on hand so I used those in place of the “fryer” called for in the recipe.

The dry mix didn’t stick to the chicken quite like I thought it would (I was thinking “Shake n Bake” coverage) but you can see below the coating they had before baking. Turns out it was more than sufficient. These were coated on the tops and bottoms and I still have enough left over to do another chicken thigh if needed.


The chicken thighs fit well on a half sheet baking pan that was covered in foil and sprayed with cooking spray. (Did I mention these were LARGE thighs?). One hour was sufficient to cook them through.

The skins were very crispy and tasty and the insides were still juicy. I’m glad I used the green onion dip mix for this recipe. It gave it a nice flavor that didn’t mimic the Lipton Soup recipes.


The recipe was handwritten on a 3x5″ index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!


The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

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Onion Crisp Chicken

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

ingredients:


  • Fryer
  • Onion Dip Mix
  • 1 cup Soft Bread Crumbs
  • Salt
  • Pepper

instructions:


  1. Cut fryer into 8 pieces (2 breasts, to thighs, 2 wings, 2 legs)
  2. Combine dry ingredients in a paper bag.
  3. Shake chicken pieces in the bag to coat.
  4. Place in shallow baking pan with sides not touching.
  5. Bake at 350°F for 1 hour.

NOTES:

For testing purposes, I used thawed chicken thighs, Kroger brand "Green Onion Dip" mix and bread crumbs from 2 toasted hamburger buns. I also used 1/2 tsp. each of salt and pepper. The salt can probably be backed down to 1/4 tsp next time.
Created using The Recipes Generator



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