Wendys Sour Cream Onion Chicken Food

SOUR CREAM AND ONION CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Season the chicken cutlets generously with salt and pepper.
• In a medium bowl, combine the lemon zest, sour cream, chives, dill, and 1 tablespoon of the onion powder.
• Add the chicken and coat well.
• Cover and refrigerate, 1 hour or up to overnight.
• When ready to fry the chicken, combine the panko and remaining 1 tablespoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Working with one chicken cutlet at a time, press the chicken into the panko mixture. Coat evenly on both sides and transfer to a sheet pan or platter.
• In a large heavy-bottomed skillet, heat about 1/4-inch canola oil over medium heat until the temperature reaches about 375 F.
• Working in batches, fry the chicken until golden brown, about 4 minutes per side, lowering the heat as necessary if the chicken is becoming brown too quickly.
• Remove and discard excess panko from the skillet with a slotted spoon between batches.
• Transfer to a paper towel-lined plate and sprinkle lightly with salt.
• Garnish the cutlets with chives and a squeeze of lemon. Serve immediately.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

SOUR CREAM & ONION CHICKEN NUGGETS

Steps:

• Preheat oven to 350.
• In a small bowl, beat together egg, pepper, and milk.
• Dip chicken pieces into milk mixture and transfer to ziploc bag with chips.
• Gently toss chicken around in bag until completely coated. (you may want to do this in batches).
• Place chicken on baking pan and drizzle with melted butter.
• Bake for 15-18 minutes, or until crispy and brown.

SOUR CREAM AND ONION CHICKEN

Steps:

• Combine all coating ingredients (except butter.
• Dip chicken into melted butter.
• Coat chicken with crumb mixture.
• Reserve remaining crumbs.
• Put chicken in 9 X 13 pans.
• Put onions on top of chicken and around pan.
• Sprinkle remaining crumb mixture over onions.
• Drizzle w/remaining butter.
• Bake at 350 for 30 minutes or until chicken is cooked thoroughly.
• To make sauce:.
• Melt butter in pan.
• Stir in flour (stir for a little bit).
• add sour cream, green onion and pepper and stir for one or two more minutes.
• If sauce is too thick, add a little milk.
• Pour over cooked chicken and save some for mashed potatos!
• Enjoy!

SOUR CREAM AND ONION SKILLET CHICKEN

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.

WENDY'S SOUR CREAM & ONION CHICKEN

Steps:

• Preheat oven to 365.
• Spray large cookie pan with non stick spray.
• Pound out chicken breasts to 1/2 inch thin and cut in half.
• In a large bowl, combine crushed potato chips, cheese and bacon bits. Dip chicken in butter milk and then place in chip mixture, one at a time, and shake to coat. Place chicken pieces on cookie sheet. After you have finished coating all chicken, scoop remaining chip mixture and gently pat on chicken. Sprinkle steak seasoning.
• If you do not have steak seasoning, sprinkle with ground pepper, garlic and onion powder.
• Bake for 25 minutes. Let sit for 5 minutes before serving.