Crispy Sour Cream and Onion Chicken Recipe (2024)

Yes, you can bake them.. use a rack or line the pan with parchment paper, set your oven to 400-420 depending on your oven, spray the tops lightly with oil of choice, and bake 30 minutes. I have used boneless, skinless chicken thighs as well. Marinate all day, for the best flavor

I am going to make this with crushed potato chips in place of the Panko. I feel this is the hero(ic substitution) we all need right now.

Can these be baked instead of fried?

I'm thankful most people like white chicken meat, it drives the price of juicier, tastier dark meat down to cheap. Any recipe calling for white meat, I use dark, it always has more flavour.

I used small pieces of boneless thighs. Spread parchment over a large baking sheet. Lightly oiled it. Baked the chicken pieces at 400 for about twenty minutes, turning once halfway through. They browned nicely. Delicious.

If you would like to bake instead of fry, you could add a bit of olive oil or melted butter to the panko bread crumbs with the seasonings. The extra fat will allow the crumbs to brown nicely, but won’t add nearly as many calories as frying.

Instead of panko, I used crushed kettle cooked chips. Unbelievably delicious.

If your chicken breasts are large--see Fresh Market--try making the cutlets this way. About 40% from skinny end, cut the skinny end off and make one cutlet. The thick end can then be sliced horizontally to make 2 cutlets. Result: 3 cutlets of almost identical size (and similar cooking time.) The Tip about freezing for a short time--or cutting while still slightly frozen-- is a good one.

This was fabulous. Cradling the chicken breasts in Greek yogurt for however long you choose before pressing into Panko crumbs is genius. I added Parmesan and garlic salt to mine. Recipes that call for dredging cutlets in flour and then dipping in beaten egg before coating with bread crumbs are begging to be converted to this method.

Mmmmm...real good. Due to taste preference, I used boneless thighs. Also, decided to oven roast...425, 45 minutes, turning over half way.All came together very nicely. Served with roasted halved tomatoes done in same oven.

To bake, melt about 4 T butter and toss with the panko, stirring well to make sure butter is evenly distributed (crumbs will look a little darker), before seasoning with onion powder, salt and pepper. Then bake at 400° for about 30 minutes til crisp and golden.

I made this exactly how the recipe states and it was delicious. It made the whole house smell good, too. Note: If you change the breading, the fat, the heat source and the cut of meat, it's not this recipe anymore; it's something else.

I have found that anything breaded for frying can also be backed or air fried- just needs a little oil mixed with the breadcrumbs or the pieces sprayed with an aerosol oil.

I think you can totally bake these, best if you bake them on a wire rack. I have baked other sorts of breaded chicken cutlets this way.

Surprisingly moist and delicious! We used full fat Greek yogurt, as that’s what we had, with plenty of chives. I’m usually leery of onion powder, but great taste. We did leave out the second tablespoon in the Panko- it seemed like it would be too much.You might think this is a gimmick recipe, but it works!

I've been cooking this chicken as written but from another recipe here for oven-fried chicken, I found out that you can add an egg to the marinade (yogurt can be substituted for the sour cream in a pinch) and a little bit of oil in the panko. A small amount of butter is melted on the baking pan before adding the chicken. Oven temp is 350 - 375, 20 minutes for breasts, turning halfway. This little tweak makes it easy to bake in the oven with crispy fried-like results. Leftovers reheat nicely.

This is very good. Crowd and kid pleasing. Tastes just like the namesake dip. I used green onions instead of chives and didn’t marinate the chicken it was fine

Delicious recipe! I used boneless, skinless chicken thighs and cooked according to another comment recommendation- 45 minutes and turning over at the half point. Very tender and flavorful. Roasted roma tomatoes mixed with italian seasoning, and steamed broccoli. All in all a great dinner!

I would make again. I was all set to fry, but husband made a big fuss because, apparently, every time I fry I am a threat to the neighborhood. So, I baked them at 400 F. It took awhile, but they were very good.

Is it possible to freeze the cooked chicken? What might I need to know in which to do? Thanks!

This was great! I had my doubts that it could go either way, but it ended up super tasty and I would make it again within enthusiasm. I read the notes first and followed what people had to say about the air fryer and adding a little heat to the marinade and toasting the Panko and butter. It was delicious.

can someone clarify for me the approx weight of the "4 cutlets"? They can vary so wildly and I order them at the butcher by the pound

As advertised, crispy and delicious. My husband wants me to cook these every night. I didn’t pound chicken thin enuf to cook for only 6-10 minutes so finished off on a cookie sheet with rack atop in 350 oven. So crisp and moist.

If you're going for potato chips instead of panko, consider using Grandma Utz Kettle-Style because they are fried in LARD. Yes, indeed. They are thick, crisp, tasty, and just phenomenal. In fact, you might want to skip the chicken and just have a bag of chips for dinner.

Cook breasts on cookie tray at 350 for anywhere from 20-30 mins. Its dicey sometimes on timing.

I wonder if you could do whitefish this way?(Yes I know it would be a different recipe. Especially baked.)

I added some fresh dill since I did not have enough chives. Amazing! I also used thighs with bone-in, skin-on, as that was all I had. Wonderful!

This is delicious. Fried chicken! Fry in skillet then cook in oven. Dan and bill loved it

Similar to one of my frequent recipes. BUT please don't use chicken breasts! Bone a few thighs, an easy process. Trim and leave skin on. All the rest of the recipe is how I do it. Heaven knows why anyone wants a dry tasteless chicken breast. Really, just know the thigh is the best part. Tender and juice. But I probably shouldn't say, because it is also the cheapest....

Instead of checking the oil heat with panko, how about telling us what temp the oil should be? 350?