Sour Cream & Onion Crispy Baked Chicken

Step 1

In a large baking dish, combine the sour cream and lemon juice, and season with salt and pepper. Place the chicken breast pieces in the dish and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight.

Step 2

Preheat oven to 425 degrees (convection preferred). Place a large wire rack over a large baking sheet lined with tin foil.

Step 3

Pulse the fried onions in a food processor until coarse crumbs form. Alternatively, you can crush the onions in a large plastic zip-top bag.

Step 4

Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the onions.

Step 5

Arrange the coated chicken on the wire rack.

Step 6

Bake in preheated oven, about 18-20 minutes, until golden brown and cooked through (center of thickest part should register 165-degrees on an instant read thermometer).

Step 7

Serve chicken with a side of sour cream sauce and garnished with chives and lemon wedges.