Crispy Sour Cream and Onion Chicken Recipe (2024)

Yes, you can bake them.. use a rack or line the pan with parchment paper, set your oven to 400-420 depending on your oven, spray the tops lightly with oil of choice, and bake 30 minutes. I have used boneless, skinless chicken thighs as well. Marinate all day, for the best flavor

I am going to make this with crushed potato chips in place of the Panko. I feel this is the hero(ic substitution) we all need right now.

Can these be baked instead of fried?

I'm thankful most people like white chicken meat, it drives the price of juicier, tastier dark meat down to cheap. Any recipe calling for white meat, I use dark, it always has more flavour.

I used small pieces of boneless thighs. Spread parchment over a large baking sheet. Lightly oiled it. Baked the chicken pieces at 400 for about twenty minutes, turning once halfway through. They browned nicely. Delicious.

If you would like to bake instead of fry, you could add a bit of olive oil or melted butter to the panko bread crumbs with the seasonings. The extra fat will allow the crumbs to brown nicely, but won’t add nearly as many calories as frying.

Instead of panko, I used crushed kettle cooked chips. Unbelievably delicious.

If your chicken breasts are large--see Fresh Market--try making the cutlets this way. About 40% from skinny end, cut the skinny end off and make one cutlet. The thick end can then be sliced horizontally to make 2 cutlets. Result: 3 cutlets of almost identical size (and similar cooking time.) The Tip about freezing for a short time--or cutting while still slightly frozen-- is a good one.

This was fabulous. Cradling the chicken breasts in Greek yogurt for however long you choose before pressing into Panko crumbs is genius. I added Parmesan and garlic salt to mine. Recipes that call for dredging cutlets in flour and then dipping in beaten egg before coating with bread crumbs are begging to be converted to this method.

Mmmmm...real good. Due to taste preference, I used boneless thighs. Also, decided to oven roast...425, 45 minutes, turning over half way.All came together very nicely. Served with roasted halved tomatoes done in same oven.

To bake, melt about 4 T butter and toss with the panko, stirring well to make sure butter is evenly distributed (crumbs will look a little darker), before seasoning with onion powder, salt and pepper. Then bake at 400° for about 30 minutes til crisp and golden.

I made this exactly how the recipe states and it was delicious. It made the whole house smell good, too. Note: If you change the breading, the fat, the heat source and the cut of meat, it's not this recipe anymore; it's something else.

I have found that anything breaded for frying can also be backed or air fried- just needs a little oil mixed with the breadcrumbs or the pieces sprayed with an aerosol oil.

I think you can totally bake these, best if you bake them on a wire rack. I have baked other sorts of breaded chicken cutlets this way.

Surprisingly moist and delicious! We used full fat Greek yogurt, as that’s what we had, with plenty of chives. I’m usually leery of onion powder, but great taste. We did leave out the second tablespoon in the Panko- it seemed like it would be too much.You might think this is a gimmick recipe, but it works!

Would grated onion work as well as all that onion powder?

Has anyone air fried? If so please share how you did it and if satisfied with results. Thanks

Has anyone tried these in an air fryer?

I use sour cream instead of egg to coat my chicken when I fry em anyway, so this is the logical next step, I’m stoked to try this, gonna probably use potato chips with my breading for sure, I like using potato chips too.

Pound chicken to 1/8 inch thick!? Is that for real, or somehow aspirational, like when pie crust recipes pretend to work with some minuscule measure of water? I mean, I'm looking at a chicken breast that's about 3/4 of an inch thick. If I pound it to 1/8 inch, it will expand to six time the area, about the size of a large dinner plate. That seems like something I would have noticed somewhere in the world before.

Delicious and much easier than the normal breaded recipe (flour/egg/crumbs) I make. Good flavor given the minimal number of ingredients. Will definitely make again.

The coating didn’t stick to the chicken at all, and what coating did adhere was insipid. Better idea…Have a bag of sour cream and onion potato chips with a glass of wine or a martini or 2, then make chicken piccata instead. Coat your chicken in seasoned flour, then dip in beaten egg, followed with seasoned bread crumbs. Make a lemon and caper pan sauce. You’re welcome.

Made this last night for dinner and it came out delicious. A few comments: I only marinated it for 1/2 hour because didn't plan ahead. I also added paprika and shredded Parmesan cheese to the bread crumbs for added flavor profile. Served it with fresh fries and simple green salad on the side.

Delicious! I substituted pork tenderloin for the chicken. I cut the tenderloin into 4 pieces and pounded them thin and coated with the sour cream. Also I did not have dried chives so I substituted dried minced onion. Mmmmm big hit and will definitely make again.

I always try to make the original recipe before changing it up. However, I didn’t have chicken or chives. I used pork cutlets, and a minced 1/2 vidalia onion. It turned out really well and I can’t wait to try it with chicken and a LOT of chives. Will make this either way again

Can these be frozen and then reheated?

How do I get the picture of the dish to print with the recipe?? (Just learning!)

Love it! Thank you for this delicious recipe!

If doing for one person, how can you reheat it?

Made this with gluten free croutons—worked beautifully cooked in our cast iron frying pan!