* Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE I have used regular onion soup mix also. Posted to recipelu-digest by email@example.com (Judy E Ryder) on Feb 03, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (553g)|
|Recipe Makes: 4|
|Calories from Fat: 775 (63%)|
|Amt Per Serving||% DV|
|Total Fat 86.2g||115 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 36.7g|
|Polyunsanturated Fat 19.5g|
|Cholesterol 782mg||241 %|
|Sodium 1489.9mg||51 %|
|Potassium 949.2mg||25 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 25.6g|
|Protein 82.4g||118 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1228
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!