Sour Cream and Onion Chicken

Hannah Canvasser

Ingredients

  • 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. 

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:

713 calories

Dietary restrictions:

Low Sodium Sugar Conscious

Daily value:

36%

Servings:

4
  • Fat 227g 349%
  • Carbs 159g 53%
  • Saturated 67g 334%
  • Fiber 6g 23%
  • Trans 1g
  • Sugars 14g
  • Monounsaturated 105g
  • Polyunsaturated 41g
  • Protein 48g 96%
  • Cholesterol 797mg 266%
  • Sodium 434mg 18%
  • Calcium 631mg 63%
  • Magnesium 110mg 28%
  • Potassium 1,096mg 31%
  • Iron 12mg 69%
  • Zinc 5mg 34%
  • Phosphorus 1,033mg 148%
  • Vitamin A 1,050µg 117%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 2mg 142%
  • Niacin (B3) 12mg 59%
  • Vitamin B6 1mg 30%
  • Folic Acid (B9) 446µg 112%
  • Vitamin B12 3µg 44%
  • Vitamin D 5µg 1%
  • Vitamin E 25mg 125%
  • Vitamin K 100µg 125%
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