Crispy Sour Cream And Onion Chicken Recipes

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• 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.

SINFUL SOUR CREAM CHICKEN

Steps:

• Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
• Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

SOUR CREAM AND ONION SKILLET CHICKEN

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.

SOUR CREAM AND ONION CHICKEN

Steps:

• Combine all coating ingredients (except butter.
• Dip chicken into melted butter.
• Coat chicken with crumb mixture.
• Reserve remaining crumbs.
• Put chicken in 9 X 13 pans.
• Put onions on top of chicken and around pan.
• Sprinkle remaining crumb mixture over onions.
• Drizzle w/remaining butter.
• Bake at 350 for 30 minutes or until chicken is cooked thoroughly.
• To make sauce:.
• Melt butter in pan.
• Stir in flour (stir for a little bit).
• add sour cream, green onion and pepper and stir for one or two more minutes.
• If sauce is too thick, add a little milk.
• Pour over cooked chicken and save some for mashed potatos!
• Enjoy!

CRISPY ONION BAKED CHICKEN

Steps:

• Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.