Directions:
- Combine onions and flour in a large resealable plastic bag; lightly crush with hands or rolling pin. Dip chicken in eggs. Add a few pieces at a time to the onion mixture; shake to coat. Place on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 400° for 15 minutes or until chicken juices run clear. Meanwhile, combine the sour cream, pepper sauce and dip mix. Serve chicken with dip and mustard. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.27 Kcal (935 kJ) | ||
| Calories from fat | 59.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 93.86mg | 31% | |
| Sodium | 392.53mg | 16% | |
| Potassium | 135.42mg | 3% | |
| Total Carbs | 17.68g | 6% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 24.93g | 50% | |
| Vitamin C | 12mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 131.6 Kcal (551 kJ) | ||
| Calories from fat | 34.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 10% | |
|---|---|---|---|
| Cholesterol | 55.32mg | 31% | |
| Sodium | 231.36mg | 16% | |
| Potassium | 79.82mg | 3% | |
| Total Carbs | 10.42g | 6% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.44g | 3% | |
| Protein | 14.69g | 50% | |
| Vitamin C | 7.1mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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