Sour Cream & Onion Chicken
So, here is what you'll need:
10 ounce bag of sour cream and onion potato chips
1 and 1/2 pounds of chicken breast tenderloin
2 teaspoons of Worcestershire sauce
2 Tablespoons of vegetable oil
I like to use glass pie plates for my egg mixture and breading because they are wide and shallow, but you can use any dishes you have on hand.
In one dish, beat your egg with a whisk and then add the Worcestershire sauce. (As I type this and look at the picture I've realized that I didn't beat the egg first....I guess it works either way!)
In another dish, finely crush about 2/3 of a bag of sour cream and onion chips.
Dip the chicken into the egg mixture first being sure that the entire piece is coated.
Then dip the chicken into the potato chips. You may need to gently press the chips into the chicken if they don't want to stick.
Heat your oil over medium-low heat. I use a large Griddle Pan because it is big enough for me to cook all my chicken at one time over two burners on the stove. You can snack on a few leftover chips while you wait!
When your oil is hot, lay the chicken out on the pan. Cook it for 10 to 12 minutes, turning it over once. The chips will turn golden brown and the juice from the chicken will run clear.
Sounds delicious, doesn't it? Will you be serving this for supper tonight?
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