Crispy Sour Cream and Onion Chicken

4 boneless, skinless chicken breasts, halved horizontally and pounded 1⁄8-inch thick, or use 4 chicken cutlets (don’t split or pound)

Kosher salt and black pepper

1⁄2 cup sour cream or Greek yogurt 1⁄4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving

2 tablespoons onion powder

2 cups panko breadcrumbs

Canola oil, for frying

1 lemon, cut into wedges

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. (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 of canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil is ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3-5 minutes per side. Transfer to the paper towellined 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.

Makes 4 servings