|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 9g||33%|
|Total Sugars 14g|
|Vitamin C 109mg||546%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Turn boring weeknight chicken into something easy and delicious. This recipe is like the better and more dinner-appropriate version of sour cream and onion potato chips. The chicken is juicy and mouthwatering with a flavorful crispy crust. The acid from the sour cream marinade helps keep the thin cutlet moist as it fries and ready for devouring. No need to deep fry—the chicken is shallow fried in a skillet with a small amount of oil for easier clean-up.
4 chicken cutlets, patted dry with a paper towel
2 teaspoons salt
1/2 teaspoon ground black pepper
1 lemon, zested and quartered
1/2 cup sour cream
3 tablespoons chopped chives, plus more for garnish
1 tablespoon chopped fresh dill
2 tablespoons onion powder, divided
2 cups panko breadcrumbs
Canola oil, for frying
Gather the ingredients.
Season the chicken cutlets with salt and pepper.
In a medium bowl, combine the lemon zest, sour cream, chives, dill, and 1 tablespoon of the onion powder and mix together.
Add the chicken and coat well.
Cover with plastic wrap and refrigerate for at least one hour and up to eight hours.
When ready to fry the chicken, combine the panko and remaining onion powder.
Working with one marinated 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-high heat until the temperature reaches about 375 F.
Working in batches, fry the chicken until golden brown, about 4 minutes per side.
Transfer to a paper towel-lined plate and sprinkle with salt.
Remove the excess panko from the skillet and repeat with the remaining cutlets.
Sprinkle cutlets with chives and top with a squeeze of lemon.
How to Store
For a tasty make-ahead meal, fry up a large batch of these cutlets and let them cool to room temperature. Then store them in a gallon freezer bag and reheat in a 350 F oven until warmed through.
Whole Chicken Variation
Another fun idea is to take this same marinade and use it on a whole chicken. Double the ingredients for the marinade and put it in a gallon bag. Then pat dry a whole chicken and place it in the bag and seal. Place the bag with the marinade and chicken into a large bowl and refrigerate for one full day, turning every few hours to be sure the whole chicken is coated in the marinade. When you're ready to roast the chicken, just follow these instructions for roasting and enjoy.