Post by Baking_Bud on Jan 6, 2003 20:58:44 GMT -6
Crispy Sour Cream Chicken
Forget about the take-out deep fried chicken - this is great! Good served with mashed potatoes and biscuits - its good cold for a picnic too, with salads.
2 - 3 pounds chicken pieces
Moist Coating:
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worchestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Dry Coating:
3/4 cup corn flake crumbs
Directions: Mix moist coating ingredients together in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours if time permits. Roll chicken pieces in corn flake crumbs to coat. Spread out in a foil lined baking pan. Bake at 350 degrees F. for about 45 minutes. Makes 4 to 6 servings.
Forget about the take-out deep fried chicken - this is great! Good served with mashed potatoes and biscuits - its good cold for a picnic too, with salads.
2 - 3 pounds chicken pieces
Moist Coating:
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worchestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Dry Coating:
3/4 cup corn flake crumbs
Directions: Mix moist coating ingredients together in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours if time permits. Roll chicken pieces in corn flake crumbs to coat. Spread out in a foil lined baking pan. Bake at 350 degrees F. for about 45 minutes. Makes 4 to 6 servings.