Crispy Chicken Sour Cream Fries (Printable Version)
Panko chicken cutlets, tangy sour cream onion dip, and chunky fries—an irresistible, comforting plate for any craving.
# What You'll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts, halved or pounded thin
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
125 g all-purpose flour
05 -
2 eggs, beaten
06 -
90 g panko bread crumbs
07 -
0.5 tsp garlic powder
08 -
0.5 tsp onion powder
09 -
Vegetable or canola oil, for frying
→ Sour Cream & Onion Dip
10 -
120 g sour cream
11 -
2 tbsp mayonnaise
12 -
1 tsp onion powder
13 -
0.5 tsp garlic powder
14 -
1 tsp chopped fresh chives or green onions
15 -
Salt, to taste
16 -
Optional: splash of lemon juice
→ Chunky Fries
17 -
2 large russet potatoes
18 -
Vegetable oil, for frying
19 -
Salt and black pepper, to taste
# Steps To Follow:
01 -
In a mixing bowl, combine sour cream, mayonnaise, onion powder, garlic powder, and chopped chives or green onions. Mix thoroughly, season with salt, and add a splash of lemon juice if desired. Refrigerate until use.
02 -
Wash and cut the potatoes into thick wedges. Soak the potato wedges in cold water for 30 minutes, then drain and pat completely dry.
03 -
In a deep pan or fryer, heat vegetable oil to 160°C. Fry the potato wedges for 5–6 minutes, or until just tender. Remove and set aside. Increase oil temperature to 190°C, then re-fry the potatoes until golden and crisp. Drain on paper towels and season with salt and pepper.
04 -
Season the chicken breasts with salt and black pepper. Set up a dredging station with separate shallow dishes for the flour, beaten eggs, and panko mixed with garlic powder and onion powder. Coat each piece in flour, dip into the egg, then press into the panko mixture to cover evenly.
05 -
Heat vegetable or canola oil in a skillet to 175°C. Fry breaded chicken cutlets for 3–4 minutes per side until golden brown and crisp. Drain on paper towels.
06 -
Arrange chicken cutlets and chunky fries on plates. Drizzle or generously spoon the sour cream and onion dip over the cutlets. Garnish with extra chopped chives or green onions as desired.
# Notes and Tips:
01 -
For optimal crispiness, ensure the chicken and potato wedges are thoroughly dried before frying.
02 -
Double-frying the potatoes creates a fluffy interior and crunchy exterior.