Sour Cream and Onion Fried Chicken

Name: Sour Cream and Onion Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 lb boneless skinless chicken thighs, trimmed of large pockets of fat; 3/4 cup full-fat sour cream; 1/4 cup buttermilk; 2 tsp onion powder; 1 tsp garlic powder; 1 large garlic clove, finely grated or minced to a paste, about 1 tsp; 1 tbsp finely chopped fresh chives; 1 tsp dried dill; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp onion powder; 1 tsp garlic powder; 1 tsp baking powder; 1 tsp dried parsley; 1/2 tsp dried dill; 1 tsp fine sea salt; 3/4 tsp freshly ground black pepper; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp dried parsley, lightly crushed between your fingers; 1/2 tsp dried dill, lightly crushed between your fingers; 1/4 tsp fine sea salt; 1/4 tsp granulated sugar; 1/8 tsp citric acid; 6 cups neutral oil, such as vegetable, canola, or peanut oil, or enough to fill a heavy pot 1 1/2 inches deep; 2 tbsp thinly sliced fresh chives, for garnish

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes, including 2 hours marinating

Quick Ingredients

Chicken: 2 lb boneless skinless chicken thighs, trimmed
Sour cream marinade: 3/4 cup full-fat sour cream, 1/4 cup buttermilk, 2 tsp onion powder, 1 tsp garlic powder, 1 grated garlic clove, 1 tbsp chopped chives, 1 tsp dried dill, 1 tsp fine sea salt, 1/2 tsp black pepper
Crispy dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp baking powder, 1 tsp dried parsley, 1/2 tsp dried dill, 1 tsp fine sea salt, 3/4 tsp black pepper
Finishing sprinkle: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/4 tsp fine sea salt, 1/4 tsp sugar, 1/8 tsp citric acid
For frying and serving: 6 cups neutral oil, plus 2 tbsp sliced fresh chives for garnish

Do This

1. Whisk the sour cream, buttermilk, onion powder, garlic, herbs, salt, and pepper until smooth.
2. Coat the chicken in the marinade, cover, and refrigerate for 2 hours.
3. Stir together the flour dredge and, in a separate small bowl, mix the finishing sprinkle.
4. Dredge each piece of chicken very well, pressing flour into the marinade-coated surface; rest for 10 minutes.
5. Heat 6 cups neutral oil in a Dutch oven to 350°F.
6. Fry chicken in batches for 8 to 10 minutes per batch, turning once, until deeply golden and 165°F inside.
7. Drain on a rack, dust lightly with the sour cream-and-onion sprinkle, garnish with chives, and serve hot.

Why You’ll Love This Recipe

It tastes familiar in the best way: creamy sour cream tang, savory onion, garlic, dill, and chives give it that snack-aisle flavor you instantly recognize.
The coating is extra crisp: flour plus cornstarch creates a craggy, crunchy crust that holds onto the seasoning.
The chicken stays juicy: sour cream and buttermilk gently tenderize the chicken while helping the dredge cling.
It is doable at home: no deep fryer required; a heavy pot, thermometer, and cooling rack are all you need.

Grocery List

Meat: 2 lb boneless skinless chicken thighs
Produce: Fresh chives, 1 garlic clove
Dairy: Full-fat sour cream, buttermilk
Pantry: All-purpose flour, cornstarch, onion powder, garlic powder, baking powder, dried parsley, dried dill, fine sea salt, black pepper, granulated sugar, citric acid, neutral frying oil such as vegetable, canola, or peanut oil

Full Ingredients

For the Chicken

2 lb boneless skinless chicken thighs, trimmed of large pockets of fat

For the Sour Cream and Onion Marinade

3/4 cup full-fat sour cream
1/4 cup buttermilk
2 tsp onion powder
1 tsp garlic powder
1 large garlic clove, finely grated or minced to a paste, about 1 tsp
1 tbsp finely chopped fresh chives
1 tsp dried dill
1 tsp fine sea salt
1/2 tsp freshly ground black pepper

For the Crispy Seasoned Dredge

1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tsp onion powder
1 tsp garlic powder
1 tsp baking powder
1 tsp dried parsley
1/2 tsp dried dill
1 tsp fine sea salt
3/4 tsp freshly ground black pepper

For the Sour Cream and Onion Finishing Sprinkle

1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried parsley, lightly crushed between your fingers
1/2 tsp dried dill, lightly crushed between your fingers
1/4 tsp fine sea salt
1/4 tsp granulated sugar
1/8 tsp citric acid

For Frying and Serving

6 cups neutral oil, such as vegetable, canola, or peanut oil, or enough to fill a heavy pot 1 1/2 inches deep
2 tbsp thinly sliced fresh chives, for garnish

Sour Cream and Onion Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Make the sour cream and onion marinade

In a large bowl, whisk together 3/4 cup full-fat sour cream, 1/4 cup buttermilk, 2 tsp onion powder, 1 tsp garlic powder, 1 grated garlic clove, 1 tbsp chopped chives, 1 tsp dried dill, 1 tsp fine sea salt, and 1/2 tsp black pepper. The mixture should be thick but spoonable, like a creamy dip. This thick marinade is what gives the chicken its tangy flavor and helps create a bumpy, crunchy crust.

Step 2: Marinate the chicken

Add the chicken thighs to the bowl and turn them until every piece is fully coated. Cover the bowl and refrigerate for exactly 2 hours for the best balance of flavor and tenderness. If needed, you can marinate the chicken for up to 8 hours, but avoid going much longer because the dairy can make the surface too soft.

About 20 minutes before frying, remove the bowl from the refrigerator. Letting the chicken lose its deep chill helps it cook more evenly and keeps the oil temperature steadier.

Step 3: Mix the dredge and finishing sprinkle

In a wide shallow dish, whisk together the flour, cornstarch, onion powder, garlic powder, baking powder, dried parsley, dried dill, fine sea salt, and black pepper. Break up any cornstarch clumps with your fingers or a fork.

In a separate small bowl, stir together the finishing sprinkle: onion powder, garlic powder, dried parsley, dried dill, fine sea salt, sugar, and citric acid. Set it near your draining rack so you can season the chicken while the crust is still hot. The tiny amount of citric acid adds the tangy “sour cream and onion chip” effect without making the chicken taste sour.

Step 4: Dredge the chicken for a craggy crust

Set a wire rack over a rimmed baking sheet. Lift one piece of chicken from the marinade, letting only the heavy excess drip back into the bowl; do not wipe it clean. Place the chicken in the flour mixture and press firmly on all sides so the dredge sticks to the creamy coating. Flip and press again, making sure the edges and thinner spots are covered.

Transfer the dredged chicken to the wire rack. Repeat with the remaining pieces. Let the coated chicken rest for 10 minutes while you heat the oil. This short rest hydrates the flour and helps the crust stay attached during frying.

Step 5: Heat the oil to 350°F

Pour 6 cups neutral oil into a large Dutch oven or heavy-bottomed pot, making sure the oil is about 1 1/2 inches deep and the pot is no more than half full. Attach a deep-fry thermometer and heat over medium-high heat until the oil reaches 350°F. Place a clean wire rack over a second rimmed baking sheet for draining the fried chicken.

Keep the heat adjustable while frying. The ideal frying range is 325°F to 350°F: start at 350°F, and do not let the oil drop below 325°F for long, or the crust can absorb extra oil.

Step 6: Fry the chicken in batches

Carefully lower 3 to 4 pieces of chicken into the hot oil, depending on the size of your pot. Do not crowd the pot; the pieces need space so the crust can crisp instead of steam. Fry for 4 to 5 minutes on the first side, then turn with tongs and fry for another 4 to 5 minutes, for a total of 8 to 10 minutes per batch.

The chicken is done when the crust is deep golden brown and the thickest part of each piece registers 165°F on an instant-read thermometer. If a piece is browning too quickly before it reaches 165°F, reduce the heat slightly and continue frying until cooked through.

Step 7: Drain and season while hot

Transfer the fried chicken to the clean wire rack, not to paper towels. A rack keeps air moving around the crust so the bottom does not turn soggy. While the chicken is still hot and glossy from the fryer, lightly dust the top with the sour cream and onion finishing sprinkle. You may not need every bit of the sprinkle; use enough to season the crust evenly without making it powdery.

Bring the oil back to 350°F before adding the next batch. Fry the remaining chicken the same way, then season it while hot.

Step 8: Garnish and serve

Scatter 2 tbsp thinly sliced fresh chives over the chicken just before serving. Serve hot, ideally within 10 minutes of frying, when the crust is at its crunchiest and the inside is juicy. This chicken is great with pickles, a crisp green salad, roasted potatoes, coleslaw, or a simple sour cream dip on the side.

Pro Tips

Use thighs for the juiciest result: Boneless skinless thighs are forgiving and stay tender even if the oil temperature fluctuates a little.
Press the dredge on firmly: The sour cream marinade is thick, so really pack the flour mixture onto the surface to build that craggy fried-chicken texture.
Rest before frying: The 10-minute rest after dredging helps the flour absorb moisture and cling to the chicken.
Season right away: The finishing sprinkle sticks best when the chicken is hot from the oil.
Use a thermometer: A frying thermometer controls the crust, and an instant-read thermometer confirms the chicken reaches 165°F inside.

Variations

Sour Cream and Onion Chicken Tenders: Use 2 lb chicken tenderloins instead of thighs. Fry at 350°F for 5 to 7 minutes total, turning once, until the internal temperature reaches 165°F.
Spicy Sour Cream and Onion Chicken: Add 1/2 tsp cayenne pepper to the dredge and 1/4 tsp cayenne pepper to the finishing sprinkle for a gentle kick.
Extra Herb Version: Add 1 tbsp finely chopped fresh parsley and 1 tbsp finely chopped fresh dill to the marinade along with the chives for a fresher, greener flavor.

Storage & Make-Ahead

Make-ahead: The chicken can marinate for 2 to 8 hours in the refrigerator. The dredge and finishing sprinkle can be mixed up to 1 week ahead and stored separately in airtight containers at room temperature. For the crispiest crust, dredge the chicken no more than 20 minutes before frying.

Storage: Refrigerate leftover fried chicken in an airtight container for up to 3 days. To reheat, place it on a wire rack set over a baking sheet and warm in a 375°F oven for 10 to 14 minutes, or in a 350°F air fryer for 5 to 8 minutes, until hot and crisp. Avoid microwaving if possible because it softens the crust.

Freezing: Freeze fully cooked and cooled chicken in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen on a rack in a 375°F oven for 18 to 22 minutes, or until heated through and crisp.

Nutrition (per serving)