Sour Cream and Onion Chicken Recipe

“The sour cream mixture tastes great on chicken. If your chicken cutlets are thick, fry them on both sides until golden brown, then bake them at 350F. This prevents burning and darkness.”   


– 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 breadcrumb – Canola oil, for frying


Season chicken cutlets with salt and pepper generously. In a larger bowl, mix lemon zest, sour cream, chives, dill, and 1 tablespoon onion powder. Coat chicken well.  

Cover and chill 1 hour or overnight. Mix the panko, remaining 1 tablespoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper before frying the chicken.  

Press one chicken cutlet into the panko mixture. Arrange on a plate or sheet pan after coating both sides. In a large heavy-bottomed skillet, heat 1/4-inch canola oil over medium heat to 375 F.  

In batches, cook the chicken until golden brown, about 4 minutes each side, reducing the heat if it browns too quickly. 

Use a slotted spoon to remove excess panko between batches. Sprinkle salt lightly on a paper towel-lined plate. Put chives and lemon on the cutlets. Immediately serve.  

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