Combining two of my favorite recipes proves the sum is greater than its parts.
Crispy Onion-Baked Tequila-Lime Chicken
2-3 limes, juiced (tip, microwave the limes for 30 seconds, it really helps them express their juice)
1 orange, juiced
1 large clove of garlic, thinly sliced
1 jalapeno or 1/2 t chipotle powder (I used chipotle)
1 t cumin
2 T olive oil
1/4 cup tequila (plus more for the chef! I have been using Dos Lunas anejo tequila for sipping, and used up the last of my Hornitas silver for the recipe)
2 chicken breasts – cut into tenderloin sized strips
1 large can Durkee crispy onions, crushed
1 egg + 1 T water, beaten together
Combine marinade ingredients with chicken in a bowl or bag and marinate for an hour or up to overnight. When ready to cook, preheat oven to 400. Line a baking sheet with foil.
Dip chicken into egg, then coat well with the onion crumbs. I like to pat the remaining onion crumbs on top of the breaded chicken as well. Arrange on a baking tray and bake 15-20 minutes (depending upon size of the chicken. If you are using bone-in chicken bake 30-40 minutes).
(Original Tequila Lime Chicken is Ina Garten’s here. Original Crispy Onion Baked Chicken is from the Durkee crispy onion can label)