CRISPY BAKED ONION RINGS
These crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.
Nutrition Facts : Calories 169 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 865mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
CRISPY ONION & BREAD SAUCE
Elevate bread sauce by adding buttery, crisp onions. It's an ideal condiment for the Christmas dinner table or to serve with your Sunday roast
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
- Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.
Nutrition Facts : Calories 147 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
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