Sweet-and-Hot Onion-Crusted Chicken

Estee Kafra Estee Kafra
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I know it’s a bit funny, but I enjoy buying random ingredients and seeing what I can use them in. I was in the spice aisle and I took large cut dehydrated onions home. I put them on top of chicken and drizzled it with honey, and everyone liked it. The next time I added a bit more of a kick, and this was the very well-reviewed result.

1h 30m 8
Easy Meat

Contains: Gluten, Wheat, Soy

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Dredge the chicken in flour.

  3. Combine hot honey, maple syrup, soy sauce, and garlic and rub it onto the skin. Top with the onions and sprinkle with breadcrumbs, if desired.

  4. Place the pan on the lower rack in the oven and bake for one hour and 20 minutes, uncovered.

Credits

Notes:
This recipe works well with any chicken with skin. If you make it with capons, bake for 45–50
minutes.

Description:
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman

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2 Comments

Shani Rumstein •

These look incredibly delicious! Where can I find large-cut dehydrated onions? Which companies produce them?

Raquel Malul Kosher.com Team •
Reply to Shani Rumstein

You can find them in some grocery store spice aisles. I also found online https://amzn.to/4xt52sj

Sorah Adler •

Hi! This recipe looks great! What would change if I don't dredge in flour?
Thanks

Raquel Malul Kosher.com Team •
Reply to Sorah Adler

Hi! It helps the coating stick, you could use any starch as a substitute if that works better for you.