Bette Thomas of Lawrenceville, N.J., was searching for a recipe for sour cream fried chicken. After some Web research, I located a recipe on the HP Hood products Web site, hood.com. This recipe uses boneless chicken breasts, which makes it fairly fast and easy to prepare. I made the marinade in the morning and let the breasts soak all day, although the recipe says one hour is enough time.
It's important to pound the breasts thin and to be sure you press the bread-crumb mixture into the chicken; otherwise, it may fall off as it fries. The finished chicken was moist and tender on the inside and golden and crispy on the outside. We ate it warm right out of the oven, but it was also delicious the next day served cold. This chicken would be great for a summer picnic.
Sour Cream Marinated and Southern Fried Chicken
8 boneless chicken breasts, about 4 ounces each
3/4 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 cup bread crumbs
2 tablespoons parsley, minced
1/2 cup potato chips, crushed fine
1 cup vegetable oil for frying
salt and pepper to taste
Pound the chicken breasts thin.
In a large bowl, combine the sour cream, milk and garlic powder.
Place chicken breasts in the bowl, and cover. Marinate in the refrigerator for at least 1 hour.
In a medium mixing bowl, combine bread crumbs, parsley and chips. Remove chicken from marinade and press firmly into the breading mixture, completely coating the chicken. Repeat this for each piece.
Heat the oil in a large frying pan over medium heat until hot. Carefully place chicken in the oil and cook on each side until golden brown. This may have to be done in batches. Remove from oil and place on paper towel.
Season lightly with salt and pepper.
Finish cooking the chicken by placing it on a baking sheet in a preheated 375-degree oven for 8 to 10 minutes or until it reaches an internal temperature of 160 degrees.
Courtesy of HP Hood
Per piece: 314 calories, 26 grams protein, 17 grams fat, 4 grams saturated fat, 13 grams carbohydrate, 1 gram fiber, 68 milligrams cholesterol, 191 milligrams sodium
*Anne Fessenden of Germantown has been searching for a recipe for Vermont Blueberry Glory Cake. It is essentially a blueberry spice cake with the addition of cranberries, coconut, almonds, bananas and brandy.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.