Cajun Sour Cream Chicken

A while back I was craving my granny's buttermilk soaked fried chicken, but I didn't have any buttermilk and was too lazy to go to the store.  I opened up the fridge and Aha!!!  Sour cream.  I mixed the sour cream with some spices, garlic and pepper and such, and soaked the chicken in it. Very tasty.  This is a variation on that recipe.  So simple.

Cajun Sour Cream Chicken

1 Whole chicken cut into parts
1 16 ounce container sour cream
2 tbls Cajun seasoning (I use Luzianne)
3 whisked eggs
1 cup flour
2 cups Panko bread crumbs
Salt and cracked black pepper

    Mix the sour cream with the cajun seasoning in a large bowl.  Dump in the chicken and coat thoroughly.  Cover and pop into the fridge to soak for 2 hours (overnight is better).  The chicken will absorb the sour cream almost totally if soaked overnight. Remove from the fridge.  Into 3 seperate plates put flour, whisked eggs and bread crumbs. Coat each piece of the bird in the flour and dust off any extra, dredge in the egg and coat with the bread crumbs.  (The Panko bread crumbs should be mixed with the salt and pepper to taste.  The crumbs add  great crunchy texture, but no flavor). Place on a baking sheet which is lightly coated with olive oil.  Bake at 350 degrees for 35 to 45 minutes or golden brown.
    This makes a very rich tasting and zingy dish.  And so easy.  I hope you all enjoy it.