Sour Cream and Onion Chicken Recipe
Daily Value: 62%
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||119µg||30%|
|Fatty acids, total monounsaturated||49g||0%|
|Fatty acids, total polyunsaturated||21g||0%|
Exclusive from The Daily Meal
There was a point in time when we thought that nothing could get better than the taste of a sour cream and onion dip. That was until we crushed up the flavorful chips, breaded a chicken breast with them, and fried it.
- 4 chicken breasts
- 1 1/2 cups all-purpose flour
- 3 eggs, beaten
- 2 cups crushed sour cream and onion chips
- Salt and pepper, to taste
- Canola oil, for frying
Place each of the 4 chicken breasts between 2 pieces of plastic wrap and lightly pound with a meat mallet to thin each of them out. Season the breasts with salt and pepper to taste.
Place the flour, eggs, and crushed chips in 3 separate bowls or shallow dishes. First dredge each of the chicken breasts in the flour, then the eggs, and then the chips.
Fill a large skillet with about 2 inches of the canola oil and heat to 350 degrees. Fry the chicken breasts on low to medium-low heat until golden brown on the outside and cooked through, about 8-10 minutes per side.