Crispy Sour Cream and Onion Chicken with Your Pressure Cooker
A deliciously crispy chicken recipe featuring a sour cream and onion marinade, perfect for pressure cooking to achieve juicy results with minimal effort.
Ingredients
Main ingredients
- 4 pieces Chicken breasts patted dry
- 1 cup Sour cream
- 2 tablespoon Chives fresh, chopped
- 2 tablespoon Onion powder divided
- 1 cup Panko breadcrumbs
- ⅛ inch Canola oil for frying
- to taste Salt
- to taste Pepper
Instructions
Instructions
- 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. Refrigerate for up to 8 hours, 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, then place on a large plate or sheet pan.
- Line a plate with paper towels. Heat ⅛-inch canola oil in a large skillet over medium-high. When a piece of panko sizzles in the oil, add a chicken cutlet (one or two if they fit comfortably), and cook until golden brown, 3 to 5 minutes per side.
- Transfer cooked chicken to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding more oil and removing excess panko as needed.
- Serve chicken with additional chives and lemon wedges for squeezing.
- Optional: Freeze chicken breasts for 15 minutes before slicing to make cutting easier.
Notes
Ensure the chicken is coated evenly with panko for best texture. Adjust seasoning to taste. Cooking times may vary depending on thickness of chicken breasts.
