Sour Cream and Onion Chicken Recipe


Nutrition

Cal/Serving: 1,243
Daily Value: 62%
Servings: 4

Low-Carb
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat99g152%
Saturated23g116%
Trans0g0%
Carbs40g13%
Fiber1g6%
Sugars4g0%
Protein48g97%
Cholesterol311mg104%
Sodium256mg11%
Calcium177mg18%
Magnesium71mg18%
Potassium657mg19%
Iron4mg24%
Zinc3mg18%
Phosphorus561mg80%
Vitamin A1014IU20%
Vitamin C1mg2%
Thiamin (B1)1mg35%
Riboflavin (B2)1mg43%
Niacin (B3)20mg101%
Vitamin B61mg53%
Folic Acid (B9)119µg30%
Vitamin B121µg21%
Vitamin D2µg0%
Vitamin E11mg56%
Vitamin K44µg54%
Fatty acids, total monounsaturated49g0%
Fatty acids, total polyunsaturated21g0%
Have a question about the nutrition data? Let us know.

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Hannah Canvasser

 

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. 

INGREDIENTS

  • 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

DIRECTIONS

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. 

Recipe Details

Servings: 4

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