These are simply entree-size sour cream and onion potato chips. Fry these suckers up...the sour cream keeps the chicken moist. And if you're smart, you'll serve these with a side-dip comprised of sour cream, lemon juice and fresh chives. A tip of the hat to Ali Slagle for this awesome recipe.
4 boneless chicken breasts, pounded 1/8" thick (or use chicken cutlets, no pounding required)
Salt and pepper
1/2 cup sour cream
1/4 cup thinly cut chives, plus more for serving
2 tablespoons onion powder
2 cups Panko bread crumbs
Canola oil for frying
1 lemon, cut into wedges
- 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....or make a dip of sour cream, lemon juice and chives.