Photos and thoughts; Cars; 1950s; 1960s

Crunchy Onion Chicken

with 5 comments

This is actually FRENCH’s Crunchy Onion Chicken – and it is goo-ooo-o-ood!

You know when you come home from a hard day of dragon-slaying and sit down at the computer with a Manhattan (or two), you start to get hungry.  Then, you remember – two months ago you made this recipe from the can of French’s French Fried Onion Rings… and now you have to have it!

So here you go — bon appetit!  (KSA — please help me with my French!)

I’m leaving the photos LARGE so you can read the recipe.  I made a killer Eggplant Rissoto the other night and I have plenty left over… so that’s what I’m having with this chicken tonight – pairing it all with a bottle of Pinot Grigio.  In about an hour, I’ll update this post with the results.

The inspiration!

The Method

OK — here’s the result – it was good… kinda had a couple of glasses of wine with dinner… so— le-see, that’s two Manhattans and two Pinot Grigios… and here I am tryin to make this all good.

Here’s the pic.

Buon Apitito!

Does anyone else go to bed at 8:00 PM ??


Written by sorrentolens

May 17, 2010 at 4:29 pm

5 Responses

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  1. Add parmesan to the fried onions. In for a penny, in for a pound.

    One bottle of Pinot Grigio won’t be enough. Better get two more.

    As I said, in for a penny…



    May 17, 2010 at 4:58 pm

    • OK, so you’re smart, go to YALE, and can cook — why is it you are still single??? OK, I know, you are waiting for the right one. My friend — I understand!


      May 17, 2010 at 6:00 pm

  2. KSA’s idea of parmesan (or my favorite, pecorino romano) sounds like a good addition. My wife and I have a couple of notebooks filled with recipes from labels and boxes, pasted on the pages with dates and afterthoughts – sort of a recipe scrapbook. This looks like one for the scrapbook!

    Heavy Tweed Jacket

    May 17, 2010 at 5:46 pm

  3. Methinks the Old Blue Ones will only be having a summer affair with me (c’est triste mais c’est vrai)…

    Pecorino romano would be excellent in this (tempest of applause). While we’re baking things, wrap some triple cream in pastry puff and throw that in there as well.

    Hope you took care of that wine shortage.


    May 17, 2010 at 7:48 pm

  4. Looks tasty but I’d skip the pinot, rather have a beer 🙂


    May 20, 2010 at 11:42 am

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