Tuesday, June 9, 2020

sour cream and onion chicken NYT

Crispy Sour Cream and Onion Chicken
  • YIELD4 servings
  • TIME35 minutes

Crispy Sour Cream and Onion Chicken

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

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.

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