Sour Cream & Onion Chicken

Um… do I have a new favorite chicken?  Yes.  Yes I do.  This is crazy good and super easy to make.  Let me know how much you love it after you make it, too!

INGREDIENTS

4 boneless, skinless chicken breasts, thin sliced (they come thin sliced at the grocery store)
Kosher salt and black pepper
½ cup sour cream or Greek yogurt
¼ cup thinly sliced chives, plus more for serving
2 Tbsp onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

DIRECTIONS

  • Pat chicken dry, and season both sides with salt and pepper.

  • 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.)

  • In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.

  • 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.

  • 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.

  • Serve chicken with more chives and lemon wedges for squeezing.

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