A delightful twist on classic baked chicken, featuring a crispy onion coating and a hint of paprika.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal crispiness.
Prepare a baking dish by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier.
In a mixing bowl, combine the dried onions, smoked paprika, and salt.
Mix thoroughly to ensure an even distribution of flavors.
Brush the chicken pieces with sour cream, ensuring they are evenly coated.
Coating the chicken with sour cream helps the onion mixture adhere better.
Roll the sour cream-coated chicken in the onion mixture until fully covered.
Press the onion mixture gently onto the chicken for a thicker crust.
Place the coated chicken pieces in the prepared baking dish.
Arrange the chicken pieces with some space between them for even cooking.
Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the coating is golden brown.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the crispy baked onion chicken hot, garnished with fresh parsley if desired.
Pair with your favorite side dishes for a complete meal.
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