Crispy Sour Cream and Onion Chicken
Servings: 6 people
Calories: 274kcal
If you love Sour Cream & Onion potato chips, you’ll love this Crispy Sour Cream and Onion Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!
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Equipment
Ingredients
- 4 chicken breasts boneless and skinless, halved horizontally and pounded 1/4-inch thick, or use 2 pounds of chicken cutlets (don’t split or pound)
- 1 cup sour cream
- 1 lemon juiced
- 2 6-ounce cans fried onions
- Salt and pepper to taste
Sour Cream Sauce:
- ⅓ cup sour cream
- 2 Tablespoons lemon juice 1 lemon
- 1 Tablespoon fresh chives chopped
- Salt and pepper to taste
For Serving:
- Chives thinly sliced
- Lemon Wedges
Instructions
- In a large baking dish, combine the sour cream and lemon juice, and season with salt and pepper. Place the chicken breast pieces in the dish and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight.
- Preheat oven to 425 degrees (convection preferred). Place a large wire rack over a large baking sheet lined with tin foil.
- Pulse the fried onions in a food processor until coarse crumbs form. Alternatively, you can crush the onions in a large plastic zip-top bag.
- Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the onions.
- Arrange the coated chicken on the wire rack.
- Bake in preheated oven, about 18-20 minutes, until golden brown and cooked through (center of thickest part should register 165-degrees on an instant read thermometer).
- Serve chicken with a side of sour cream sauce and garnished with chives and lemon wedges.
Video
Notes
Tips
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Bake the chicken on a baking rack set on a baking sheet (lined with foil for easy cleanup). This helps the air circulate around the chicken, getting it extra crispy.
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If your chicken is getting too browned, tent it with some tin foil during the end of the cook time.
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Use a food processor to pulse the french fried onions into coarse crumbs. If you don’t have one, a high-powered blender will also work. Or, you can add the onions to a large plastic zip-top bag and crush them with a rolling pin.
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Marinating the chicken in sour cream and lemon helps to tenderize the chicken.
Nutrition
Calories: 274kcal | Carbohydrates: 2g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 123mg | Sodium: 218mg | Potassium: 630mg | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg