CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
CHICKEN IN SOUR CREAM
This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.
Provided by Lucille Cole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g
SINFUL SOUR CREAM CHICKEN
This was a staple in my family growing up. Being married now, my husband requests it all the time! Though it's not the healthiest, it's a quick and easy option for a weekday meal. Can be made with chicken thighs as well.
Provided by littlelam
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 5.5 g, Cholesterol 104.8 mg, Fat 18.7 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 10.4 g, Sodium 115.7 mg, Sugar 1.2 g
SOUR CREAM AND ONION SKILLET CHICKEN
On the table in 25 minutes, our sour cream and onion skillet chicken is as mouthwatering as it is timesaving.
Provided by By Arlene Cummings
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 530, Carbohydrate 9 g, Cholesterol 185 mg, Fat 2, Fiber 1 g, Protein 53 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 1/2 g
SOUR CREAM & ONION CHICKEN NUGGETS
I saw this recipe on an episode of Paula Deen's show and tweaked it to make it a bit easier. These nuggets can be made for dinner or even served as appetizers for a party. I've found that regular sc&o chips work better than rippled ones, but you can use either. Also if you bread the chicken in a large ziploc bag clean up is SO much faster. You could also use a cooking spray instead of the butter. Enjoy!!
Provided by coffy_bean
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In a small bowl, beat together egg, pepper, and milk.
- Dip chicken pieces into milk mixture and transfer to ziploc bag with chips.
- Gently toss chicken around in bag until completely coated. (you may want to do this in batches).
- Place chicken on baking pan and drizzle with melted butter.
- Bake for 15-18 minutes, or until crispy and brown.
Nutrition Facts : Calories 470.5, Fat 33.6, SaturatedFat 15.1, Cholesterol 210.6, Sodium 244.3, Carbohydrate 0.5, Sugar 0.1, Protein 39.8
SOUR CREAM AND ONION-ONION RINGS
Steps:
- Heat 2 inches of oil in a Dutch oven to 370 degrees F.
- Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
- In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
- Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
- While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.
SOUR CREAM AND ONION CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Season the chicken cutlets generously with salt and pepper.
- In a medium bowl, combine the lemon zest, sour cream, chives, dill, and 1 tablespoon of the onion powder.
- Add the chicken and coat well.
- Cover and refrigerate, 1 hour or up to overnight.
- When ready to fry the chicken, combine the panko and remaining 1 tablespoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Working with one chicken cutlet at a time, press the chicken into the panko mixture. Coat evenly on both sides and transfer to a sheet pan or platter.
- In a large heavy-bottomed skillet, heat about 1/4-inch canola oil over medium heat until the temperature reaches about 375 F.
- Working in batches, fry the chicken until golden brown, about 4 minutes per side, lowering the heat as necessary if the chicken is becoming brown too quickly.
- Remove and discard excess panko from the skillet with a slotted spoon between batches.
- Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Garnish the cutlets with chives and a squeeze of lemon. Serve immediately.
Nutrition Facts : Calories 727 kcal, Carbohydrate 70 g, Cholesterol 164 mg, Fiber 9 g, Protein 39 g, SaturatedFat 7 g, Sodium 1558 mg, Sugar 13 g, Fat 35 g, UnsaturatedFat 0 g
PAULA DEEN'S CHICKEN NUGGETS
These look wonderful and easy because they're baked, not fried, and they get their flavor from sour-cream-and-onion-flavored potato chips. What an idea! Paula says to serve them with her Honey Mustard Sauce, which I have also posted. She also says that they can be frozen after baking.
Provided by CorriePDX
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
- Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.
SWEET-SOUR CHICKEN NUGGETS
"Everyone loves this meal, particularly our grandchildren," says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil., Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
Nutrition Facts : Calories 473 calories, Fat 20g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1170mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 17g protein.
ONION CHICKEN NUGGETS RECIPE
Provided by gretch27
Number Of Ingredients 6
Steps:
- Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper. Beat together egg and water. Dip chicken into egg mixture, coat with bread crumb mixture. On baking sheet, arrange chicken. Bake for 400 degrees for 15 minutes or until chicken is done.
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