• Cooking Time: 20-30
  • Servings: 4
  • Preparation Time:


  • 4 chicken breast halves, boneless and skinless or 6 boneless, skinless chicken thighs
  • 2/3 cup sour cream
  • 2/3 cup fresh lemon juice
  • flour
  • grated peel from 2 lemons (save the lemons for squeezing over cooked chicken if you'd like)
  • 2 cups of Panko
  • vegetable oil


  • In a small bowl, stir together sour cream, lemon juice, lemon peel and enough flour to make the mixture the consistency of a think pancake mix.
  • Put the panko in another bowl.
  • Dip the chicken in the sour cream mixture and then roll in the panko crumbs.
  • Heat enough oil to cover the bottom of the pan (about 1/8") and fry chicken until golden brown and crispy. You will probably need to do this in batches. Add more oil in between batches if necessary.
  • If you'd like, you can bake it in the oven in a lightly greased pan for about 30 minutes. It won't be as crispy but it will probably be less fattening.


I use to have something like this at a restaurant near my old place of employment. I recently altered this recipe again....and each time I do, it's closer and closer to what I'm looking for.

Categories: Main Dish  Oven  Poultry 
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