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

Steps to Make It

  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.

  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.

  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.