Sour Cream and Onion Chicken

Hannah Canvasser


  • chicken breasts
  • 1 1/2 Cup  all-purpose flour
  • eggs, beaten
  • 2 Cups  crushed sour cream and onion chips
  •   Salt and pepper, to taste
  •   Canola oil, for frying


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. 


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. 


Calories per serving:

1,243 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 99g 152%
  • Carbs 40g 13%
  • Saturated 23g 116%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 49g
  • Polyunsaturated 21g
  • Protein 48g 97%
  • Cholesterol 311mg 104%
  • Sodium 218mg 9%
  • Calcium 177mg 18%
  • Magnesium 71mg 18%
  • Potassium 657mg 19%
  • Iron 4mg 24%
  • Zinc 3mg 18%
  • Phosphorus 561mg 80%
  • Vitamin A 304µg 34%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 44%
  • Niacin (B3) 20mg 101%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 119µg 30%
  • Vitamin B12 1µg 21%
  • Vitamin D 2µg 0%
  • Vitamin E 11mg 56%
  • Vitamin K 44µg 54%
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