Crispy Sour Cream and Onion Chicken
Ingredients
- 4 boneless
skinless chicken breasts, halved horizontally and pounded 1/8-inch thick, or use 4 chicken cutlets, see Tip
- Kosher salt and black pepper
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup thinly sliced chives
plus more for serving, or 1 tablespoon dried chives
- 2 tablespoons onion powder
- 2 cups panko bread crumbs
- Canola oil
for frying
- 1 lemon
cut into wedges
Directions
- 1
Pat chicken dry, and season both sides with salt and pepper.
- 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.)
- 3
In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- 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.
- 5
Line a plate with paper towels. Heat 1/8-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.
- 6
Serve chicken with more chives and lemon wedges for squeezing.
Crispy Sour Cream and Onion Chicken
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About this Recipe
Craving that irresistible sour cream and onion flavor beyond just potato chips? This Crispy Sour Cream and Onion Chicken recipe takes that beloved savory, tangy taste and wraps it around juicy chicken, delivering a satisfying meal that's anything but ordinary. It's an innovative way to enjoy a classic flavor profile in a main dish.
The genius of this recipe lies in its marinade. The sour cream doesn't just infuse the chicken with a rich, oniony flavor; its lactic acid works as a natural tenderizer, ensuring the thin chicken cutlets remain incredibly juicy even after frying. Coupled with a generous coating of panko bread crumbs, this technique guarantees a remarkably crisp exterior that truly lives up to its name.
Prepare for a delightful contrast of textures and flavors. Each bite offers a crispy, golden crust giving way to tender, moist chicken, all singing with the familiar notes of sour cream and onion. The savory depth from the onion powder is beautifully balanced by the slight tang of the sour cream marinade. It’s comforting yet exciting, transforming simple chicken into a flavorful experience that echoes your favorite dip, but in a main course form.
Customization is easy with this flavorful chicken. While sour cream provides a classic richness, you can easily swap it for Greek yogurt for a slightly tangier note and potentially a lighter texture. If fresh chives aren't available, the recipe allows for dried chives in the marinade, and you can always garnish with more fresh herbs like parsley or dill. For an extra creamy kick, whisk together a simple dip of additional sour cream, a squeeze of lemon juice, and more fresh chives.
This Crispy Sour Cream and Onion Chicken makes for an excellent weeknight dinner or a special meal that's sure to impress. Serve it simply with a side salad, rice, or roasted vegetables, and a generous squeeze of fresh lemon from the accompanying wedges brightens every bite.