Crispy Sour Cream and Onion Chicken Recipe
Introduction
This Crispy Sour Cream and Onion Chicken recipe offers a deliciously tangy and crunchy twist on classic breaded chicken. Marinated in a sour cream mixture and coated with crispy panko and fried onions, it’s perfect for a quick weeknight dinner or a tasty weekend treat.
Ingredients
- 1 ½ pounds thin-sliced chicken breasts (see notes)
- 1 cup sour cream
- 2 tablespoons milk
- 1 cup Panko bread crumbs
- 6 ounces fried onions (finely crushed)
- 1 teaspoon garlic powder
- ½ teaspoon cracked pepper
- Kosher salt (for sprinkling over the top)
- Fresh chives (for garnish)
Instructions
- Step 1: Add the sour cream and milk to a bowl and whisk well to combine.
- Step 2: Add the chicken to the sour cream mixture and turn to coat. Cover tightly and refrigerate for at least one hour and up to 24 hours.
- Step 3: Remove the chicken from the fridge about 30 minutes before breading and cooking.
- Step 4: Add the panko and crushed fried onions to a shallow dish along with the garlic powder and cracked pepper. Stir to combine.
- Step 5: Dip each piece of chicken in the panko mixture, pressing firmly to fully coat the chicken in the breading.
- Step 6: Spritz your air fryer basket with oil spray and arrange the chicken in a single layer, leaving space between pieces for air flow. Work in batches if needed.
- Step 7: Spritz the chicken liberally with oil spray and air fry at 390°F for 5 minutes. Flip the chicken, spray again, and cook for another 5 minutes or until cooked through.
- Step 8: Repeat with remaining chicken if necessary. Rewarm cooked chicken in the air fryer for 1-2 minutes if needed.
- Step 9: Sprinkle with kosher salt and fresh chives before serving.
Tips & Variations
- For extra flavor, add a teaspoon of onion powder to the breading mixture alongside the garlic powder.
- If you don’t have an air fryer, bake the chicken in a preheated oven at 400°F for about 20-25 minutes, flipping halfway through.
- Using thin-sliced chicken breasts ensures quick and even cooking, preventing dryness.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 2-3 minutes to maintain crispiness, or warm in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular onions instead of fried onions?
Fried onions add crunch and flavor that regular onions don’t provide. If unavailable, finely chopped sautéed onions can work, but the texture will be less crispy.
Is it necessary to marinate the chicken in sour cream?
Marinating in sour cream helps tenderize the chicken and adds moisture and tang. Skipping this step may result in less juicy breading, but the dish will still be flavorful.
PrintCrispy Sour Cream and Onion Chicken Recipe
This Crispy Sour Cream and Onion Chicken recipe delivers tender, thinly sliced chicken breasts coated in a flavorful sour cream-based marinade and a crunchy panko and fried onion crust. Air fried to golden perfection, it’s light, crispy, and delicious – an easy yet impressive dish perfect for weeknight dinners or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Chicken and Marinade
- 1 ½ pounds thin-sliced chicken breasts
- 1 cup sour cream
- 2 tablespoons milk
Breading
- 1 cup Panko bread crumbs
- 6 ounces fried onions, finely crushed
- 1 teaspoon garlic powder
- ½ teaspoon cracked pepper
For Garnish and Finishing
- Kosher salt, for sprinkling
- Fresh chives, for garnish
Instructions
- Prepare the marinade: In a medium bowl, whisk together 1 cup sour cream and 2 tablespoons milk until smooth and combined. This mixture will tenderize the chicken and add moisture.
- Marinate the chicken: Add the thin-sliced chicken breasts to the sour cream mixture, turning them to coat thoroughly. Cover the bowl tightly and refrigerate for at least 1 hour, and up to 24 hours for maximum flavor and tenderness.
- Bring chicken to room temperature: About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off, ensuring even cooking.
- Prepare the breading mix: In a shallow dish, combine 1 cup panko bread crumbs, 6 ounces of finely crushed fried onions, 1 teaspoon garlic powder, and ½ teaspoon cracked pepper. Stir to evenly distribute the seasonings.
- Coat the chicken: Dip each piece of marinated chicken into the panko and onion mixture, pressing firmly so the breading adheres well and fully coats each piece.
- Arrange in air fryer: Lightly spritz the air fryer basket with oil spray. Place the breaded chicken pieces in a single layer with some space between them to allow air circulation. You may need to cook in batches depending on the size of your air fryer.
- Cook the chicken: Spray the tops of the chicken pieces liberally with oil spray. Air fry at 390°F (200°C) for 5 minutes. Then flip each piece, spray again with oil spray, and continue cooking for another 5 minutes, or until the chicken is cooked through and the coating is crisp and golden.
- Repeat cooking if needed: Cook remaining chicken in batches as described. If desired, rewarm cooked chicken in the air fryer for 1-2 minutes before serving.
- Garnish and serve: Sprinkle the cooked chicken with a pinch of kosher salt and freshly chopped chives. Serve immediately while warm and crispy.
Notes
- Using thin-sliced chicken breasts ensures quick and even cooking while keeping the chicken tender.
- Marinating for longer times will enhance the flavor and moistness but do not exceed 24 hours.
- Light oil spray helps achieve a crispy crust without deep frying, making this recipe lighter and healthier.
- You can substitute fried onions with homemade toasted onions if preferred.
- Ensure air fryer basket is not overcrowded for optimal crispiness.
Keywords: crispy chicken, sour cream chicken, air fryer chicken, panko crusted chicken, sour cream and onion chicken, easy chicken recipe
