New York Times Sour Cream & Onion Chicken

Source: New York Times

Happy Friday, Mes Amies! How are you all today?

So, week before last I tried this recipe from The New York Times.  You guys, it was SO good. I typically only share my own recipes here. ( I'm not looking to get myself in trouble for any sort of infringement.) However, I'm making an exception for this one, it's that good. Also, its super simple and easy. If you have children, I'm willing to bet you that they will gobble this right down.

You are making a super yummy sour cream and onion dip and then using that to adhere the bread crumbs to the chicken. It already sounds much better than a boring old egg, huh? Even better than that, the sour cream marinade will keep the chicken so tender due to the lactic acid in it.

INGREDIENTS

• 4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don’t split or pound)
•  Kosher salt and black pepper
• ½ cup sour cream or Greek yogurt
• ¼ cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
• 2 tablespoons onion powder
• 2 cups panko bread crumbs
•  Canola oil, for frying
• 1 lemon, cut into wedges   
• 
  

PREPARATION

1. Pat chicken dry, and season both sides with salt and pepper.
2. 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.)
3. In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
4. 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.
5. 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.
6. Serve chicken with more chives and lemon wedges for squeezing.

Tip

• Freezing the chicken breasts for 15 minutes to firm them up will make slicing them through the middle easier.

I noticed in the comments section someone said that they substituted crushed up potato chips for the panko crumbs. I can only imagine how good that would be!

Make this! 

Enjoy!

XO,

SheShe