Sour Cream and Onion Chicken

Sour Cream and Onion Chicken
Staff Writer

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. 

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. 

Nutrition

Calories per serving:

250 kcal

Daily value:

13%

Servings:

4
  • Carbohydrate, by difference 45 g
  • Protein 5 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 208 IU
  • Vitamin A, RAE 10 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 1 g
  • Calcium, Ca 37 mg
  • Carotene, beta 104 µg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 39 µg
  • Fiber, total dietary 3 g
  • Folate, DFE 3 µg
  • Folate, food 26 µg
  • Folate, total 26 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 75 µg
  • Magnesium, Mg 37 mg
  • Manganese, Mn 1 mg
  • Phosphorus, P 107 mg
  • Potassium, K 213 mg
  • Selenium, Se 7 µg
  • Sodium, Na 414 mg
  • Starch 26 g
  • Sugars, total 16 g
  • Tocopherol, gamma 2 mg
  • Water 118 g
  • Zinc, Zn 1 mg
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