Onion-Crusted Chicken with Caramel Citrus Glaze
- 1 quart plus 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- Salt and pepper
- 1 red onion, julienne, plus 1/2 red onion, minced
- 1/4 pound bacon, diced
- 1 cup granulated sugar
- 1 tablespoon tomato puree
- 1 orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- Two 8-ounce boneless, skinless chicken breasts or cutlets
- 1 large egg, beaten
- 1/4 cup milk
Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.