Crispy Sour Cream and Onion Chicken

cooking.nytimes.com

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded ⅛-inch thick, or use 4 chicken cutlets (don’t split or pound)

Kosher salt and black pepper

½ cup sour cream or Greek yogurt

¼ cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving

2 tablespoons onion powder

2 cups panko bread crumbs

Canola oil, for frying

1 lemon, cut into wedges

Directions at cooking.nytimes.com

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