Crispy Sour Cream and Onion Chicken
Published March 19, 2023
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded ⅛-inch thick, or use 4 chicken cutlets (don’t split or pound)
- Salt and black pepper
- ½cup sour cream or Greek yogurt
- ¼cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
- 2tablespoons onion powder
- 2cups panko bread crumbs
- Canola oil, for frying
- 1lemon, cut into wedges
Nutritional analysis per serving (4 servings)
989 calories; 68 grams fat; 8 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 17 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 66 grams protein; 962 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken dry, and season both sides with salt and pepper.
- Step 2
In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- Step 3
In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Step 4
Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Step 5
Line a plate with paper towels. Heat ⅛-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Step 6
Serve chicken with more chives and lemon wedges for squeezing.
- Freezing the chicken breasts for 15 minutes to firm them up will make slicing them through the middle easier.
Private Notes
Comments
Yes, you can bake them.. use a rack or line the pan with parchment paper, set your oven to 400-420 depending on your oven, spray the tops lightly with oil of choice, and bake 30 minutes. I have used boneless, skinless chicken thighs as well. Marinate all day, for the best flavor
I am going to make this with crushed potato chips in place of the Panko. I feel this is the hero(ic substitution) we all need right now.
Can these be baked instead of fried?
I cooked this following the recipe, except I air fried it. Air frying it was great - it turned out crispy and moist. However, it was super bland and didn't taste 'sour cream and onion' at all. I made extra marinade and we used it like a sauce/dip and that gave it flavor. I'm giving it three stars because my kids still ate it and liked it better than regular roast chicken but we won't be making it again.
I added Crumbled Fried Onions to the Panko to make the coating more flavorful. I also added a little buttermilk to the dredging marinade. The chicken came out super tender and very tasty.
Rarely do I make a meal that all 4 of my children and my husband enjoy! This chicken was moist and flavorful. I used Greek yogurt & sour cream, Trader Joe’s ranch seasoning plus the other ingredients and let it marinate overnight in the fridge. To serve, I sautéed leeks in butter and salt to top the chicken. Delicious!!