Crispy sour cream and onion chicken from The New York Times Cooking by Ali Slagle

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Notes about this recipe

  • Recipe Notes

    Can substitute Greek yogurt instead for sour cream.

  • babyfork on December 24, 2020

    Followed the recipe except I omitted the onion powder in the panko as I crushed up Kettle brand Sour Cream & Onion potato chips and added that. So it was about 50/50 panko/crushed chips. I also baked these according to instructions from an NYT reviewer of the recipe: "use a rack or line the pan with parchment paper, set your oven to 400-420 depending on your oven, spray the tops lightly with oil of choice, and bake 30 minutes." These were good and Sammy liked them.

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