Cut the chicken pieces put it in a bowl layers (we use plastic containers). Pour each layer with salt, pepper and chopped onion.

Also, to each layer add the softened butter (a bit). It gives an extraordinary softness.

Pour sour cream.

I close the lid and shake a couple of times to cream covered the entire chicken. We have kebab marinated overnight in the fridge and then we started to fry only three o'clock, so warm enough stood (if our heat, 36 in the shade, can be called warm). The chicken turned out incredibly tender, all said that this is an option for the toothless, as even chewing is not necessary (just kidding!). Feeding, of course, peppered pickled in vinegar with onions. Bon appetit!