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In a mixing bowl, stir together the sour cream, 1 tablespoon of onion powder and the chives.
Season the chicken with salt and black pepper. Put the chicken into the sour cream mixture and stir to coat the chicken.
Put the panko onto a plate. Add the remaining 1 tablespoon of onion powder and stir to combine.
Heat about ⅛ inch of oil in a large skillet over medium heat. Dredge the chicken breasts into the panko and then put into the hot oil.
Cook the chicken until golden, crispy and cooked through, about 4 to 5 minutes per side depending on thickness. Serve with lemon wedges, if desired.