Sour Cream and Onion Chicken Recipe
Ingredients
- 4 chicken thin cutlets, patted dry with a paper towel
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and quartered
- 1/2 cup sour cream
- 3 tablespoons thinly sliced chives, more for garnish
- 1 tablespoon finely chopped fresh dill
- 2 tablespoons onion powder, divided
- 1 1/2 cups panko breadcrumbs
- Canola oil, for frying
Instructions
- 1
Gather the ingredients.
- 2
Season the chicken cutlets generously with salt and pepper.
- 3
In a medium bowl, combine the lemon zest, sour cream, chives, dill, and 1 tablespoon of the onion powder.
- 4
Add the chicken and coat well.
- 5
Cover and refrigerate, 1 hour or up to overnight.
60 min - 6
When ready to fry the chicken, combine the panko and remaining 1 tablespoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 7
Working with one chicken cutlet at a time, press the chicken into the panko mixture. Coat evenly on both sides and transfer to a sheet pan or platter.
- 8
In a large heavy-bottomed skillet, heat about 1/4-inch canola oil over medium heat until the temperature reaches about 375 F.
- 9
Working in batches, fry the chicken until golden brown, about 4 minutes per side, lowering the heat as necessary if the chicken is becoming brown too quickly.
4 min - 10
Remove and discard excess panko from the skillet with a slotted spoon between batches.
- 11
Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- 12
Garnish the cutlets with chives and a squeeze of lemon. Serve immediately.
Nutrition
Per serving (based on 4 servings)
