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Crispy Sour Cream and Onion Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Bara
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Crispy Sour Cream and Onion Chicken recipe features tender chicken breasts marinated in a tangy sour cream and lemon juice mixture, then coated with crunchy fried onions and baked to golden perfection. The dish is complemented with a flavorful sour cream sauce and fresh chives for a delightful balance of textures and flavors, making it perfect for an impressive weeknight dinner or a casual gathering.

Ingredients

For the Chicken and Marinade

  • 4 chicken breasts
  • 1 cup sour cream
  • 1 lemon, juiced (about 2 tablespoons lemon juice)
  • Salt and pepper to taste

For the Onion Coating

  • 2 (6-ounce) cans fried onions

For the Sour Cream Sauce and Garnish

  • ⅓ cup sour cream
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste
  • Chives, thinly sliced for garnish
  • Lemon wedges for serving

Instructions

  1. Marinate the Chicken: In a large baking dish, combine 1 cup sour cream and 1 lemon juiced, then season the mixture with salt and pepper. Add the chicken breasts, turning them to coat evenly. Cover the dish and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse.
  2. Prepare for Baking: Preheat your oven to 425°F (convection setting preferred). Line a large baking sheet with tin foil and place a large wire rack over it to allow air circulation around the chicken for even crisping.
  3. Process Fried Onions: Using a food processor, pulse the fried onions until they become coarse crumbs. If you don’t have a food processor, place the onions in a large zip-top plastic bag and crush them with your hands or a rolling pin.
  4. Coat the Chicken: Remove the chicken breasts from the marinade and thoroughly coat each piece with the crushed fried onions, pressing gently to adhere.
  5. Arrange and Bake: Place the coated chicken breasts on the wire rack atop the baking sheet. Bake in the preheated oven for 18-20 minutes, or until the chicken is golden brown and cooked through. Confirm doneness by checking that the internal temperature at the thickest part reaches 165°F using an instant-read thermometer.
  6. Prepare the Sour Cream Sauce: While the chicken bakes, combine ⅓ cup sour cream with 2 tablespoons lemon juice and 1 tablespoon chopped fresh chives in a small bowl. Season with salt and pepper to taste and mix well.
  7. Serve: Once the chicken is done, serve it with the sour cream sauce on the side, garnished with thinly sliced chives and lemon wedges for an added fresh zest.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Using a wire rack allows the heat to circulate, resulting in a crispier coating.
  • If you prefer, bake the chicken at 400°F for a slightly longer time, adjusting as needed for doneness.
  • Make sure the chicken reaches an internal temperature of 165°F to ensure it is safe to eat.
  • For a gluten-free variation, use gluten-free fried onions.

Find it online: https://yumbara.com/crispy-sour-cream-and-onion-chicken-recipe/