Fried Chicken and Onions

Who would have thought that I would find a recipe for fried chicken and onions while sitting at a restaurant waiting for breakfast to be served? That’s exactly what happened and I am glad it did as this recipe is really really delicious. You must try it! I halved the recipe for two reasons: 1) I didn’t want leftovers because 2) there were only two who would be eating and I didn’t want us to overeat (we’re not very good at eating leftovers).


  • 5 chicken legs or thighs
  • 1/2 large yellow onion, sliced into rings
  • 2 cups buttermilk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder
  • Salt (to taste)
  • 1 cup flour
  • 1/2 teaspoon black pepper
  • Vegetable oil
  1. In a large bowl, combine the chicken, onion, buttermilk, onion powder, garlic powder, cayenne and salt
  2. Cover bowl and set aside for at least 30 minutes
  3. In a paper bag (or bowl) combine the flour, black pepper and a dash of onion powder, garlic powder, cayenne and salt (the small amounts of the powders are not included in the ingredients)
  4. In a large heavy skillet (I used our electric skillet), heat the oil over medium high heat until very hot. (On the electric skillet I set it at 350 degrees fahrenheit). The oil should be deep enough to cover the chicken halfway
  5. Drain the chicken and onion rings then add them to the flour mixture until they are coated
  6. Transfer the chicken to the skillet but make sure you don’t overcrowd it
  7. Fry turning occasionally for 10 minutes on one side
  8. Turn to fry the other side of the chicken for an additional 10 minutes and add the onion rings at this time
  9. Fry until the chicken is golden brown and fully cooked.
  10. Drain the chicken and onion rings on a wire rack or paper towels
Exceptions from the original recipe:
  • I did not sprinkle parsley on the chicken once it cooked as I decided not to bother purchasing a bunch of parsley only to use a little bit
  • I fried the chicken 10 minutes on each side instead of the 10-14 minutes per side as I find that chicken sometimes overcooks the longer you fry/bake it and then it’s tough
It’s not every day that I find a recipe that has the nutritional information but this one did so here it is:
  • Serves 5 (only if you each have one piece of chicken)
  • 300 calories per serving
  • 4 grams carbs
  • 30 grams protein
  • 17 grams fat
  • 105 mg cholesterol
  • 100 mg sodium
  • 0 grams fiber

I served this with garlic mashed potatoes and a blueberry melon salad. Enjoy!

This recipe was found in the Parade “Sunday Dinner” section dated July 1, 2012 and was perfected by the singer, Norah Jones.
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