Crispy Sour Cream and Onion Chicken

Easy Crispy Sour Cream and Onion Chicken

There is nothing better than a sour cream and onion dip. Turning it into a chicken dinner is even better.

This delicious main course wraps boneless chicken breasts in a crunchy, crispy coating. The chicken is marinated in a sour cream mixture to tenderize the meat and add the flavor of everyone’s favorite dip. Panko adds the crunch. We’ve included a sour cream sauce to serve on the side.

Crispy Sour Cream and Onion Chicken

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Main Course
Servings: 6
Calories: 2457kcal

Ingredients

Chicken

  • 4 boneless skinless chicken breasts halved and pounded 1/8 inch thick.
  • 120 grams sour cream or Greek yogurt
  • 1 lemon juice
  • Salt and pepper
  • 250 grams panko bread crumbs
  • 2 tbsp onion powder

Sour Cream Sauce

  • 50 grams sour cream
  • 1 lemon juice
  • 1 tbsp fresh chives
  • salt and pepper

Instructions

  • In a large dish, combine the sour cream with the lemon juice and the chicken.
  • Coat them in the marinade and rest for at least 1 hour.
  • In a shallow bowl, stir together the panko crumbs and the onion powder. Add salt and pepper to taste.
  • Coat the marinated chicken with the bread crumbs and place on a sheet pan.
  • Heat oil in a large pan over medium high. Once the oil is hot, add the chicken and cook until golden brown – about 4 minutes on each side. Transfer to a paper towel or rack.
  • For the sour cream sauce, combine all ingredients and taste with salt and pepper
  • Serve the chicken cutlets together with the sour cream sauce and lemon wedges.

Nutrition

Calories: 2457kcal | Carbohydrates: 216g | Protein: 233g | Fat: 71g | Saturated Fat: 28g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 667mg | Sodium: 3029mg | Potassium: 4519mg | Fiber: 19g | Sugar: 27g | Vitamin A: 1508IU | Vitamin C: 132mg | Calcium: 802mg | Iron: 18mg

Notes & Tips

  • You can marinate the chicken for up to one night in advance before frying.
  • Use a meat thermometer to know when your chicken is done and avoid overcooking.
  • Boneless chicken thighs make a great substitute for chicken breasts. Their greater fat content makes them less likely to dry out during cooking.
  • No panko? Use plain bread crumbs, crushed cornflakes or crushed fried onions instead.
  • To make as an appetizer, cut the chicken into strips before marinating and frying. They’ll be ready quicker, too.

Enjoy!


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