Sour Cream Chicken
By Addie
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day." Nancy Stec — Upperco, MD
Ingredients
- 1 cup (8 ounces) sour cream
- 2 tablespoons minced chives
- 2 tablespoons lemon juice
- 2 teaspoons celery salt
- 2 teaspoons paprika
- 2 teaspoons Worcestershire sauce
- 1 small garlic clove, minced
- 1-1/4 cups seasoned bread crumbs
- 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed
- 2 tablespoons butter, melted
Preparation
Step 1
In a shallow bowl, combine the first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs.
Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 15-20 minutes longer or until juices run clear. Yield: 4 servings.
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REVIEWS:
My husband & I both loved this chicken! It was so moist and flavorful. I look forward to making it many more times!
This was just ok. I made it exactly as stated, except I had no celery salt. Maybe that is why it seemed so bland? Seemed like a waste of sour cream. I would try this again, but would flavor the sour cream more. It was good in the bowl, but after the chicken cooked we couldn't detect much flavor. I did use Italian panko bread crumbs for more crunch. This is a good, solid recipe, but not outstanding, sorry to say. Glad I tried it, though! BTW, the sauce was at least twice what was needed--I threw a lot out after using it.
I made this a couple of days ago only I used boneless skinless breasts. Fantastic!
Whenever my husband likes a new recipe I know its a winner! Definately a keeper.
My husband and I loved the flavor. We made fried rice stir fry and served the chicken on top. Delicious!
Made it...really good!
Tried it with pork sirloin steaks, also very good. I think this could be used on all different kinds of meat.
Had to bake extra long to get it at all crispy. Not my favorite chicken recipe, but ok. Probley would not make again.
Excellent recipe! Cook until the chicken reaches 160-degrees in the thickest part of the chicken. I had Italian bread crumbs and it was so tasty - next time I'm going to try crushed Mrs. Cubbison's seasoned corn bread stuffing.
This recipe sounds delicious. I would like to use boneless chicken breasts though. Does anyone know how long I should cook them so that they are done but not dried out?
Excellent meal. Have made this 3 times already adding 2-3 cloves of garlic. We love it!
I made this chicken for Sunday night supper, and my husband, son, and I loved it. I thought the spice mixture was just right. I used garlic powder instead of fresh garlic because I was out, but other than that, I followed the recipe. I'll definitely make these again.
This was a hit with my family!
Might add a little more garlic (maybe powder) and some black pepper, but this is some good chicken!
Loved this recipe. I used boneless skinless chicken breast instead of the fryer chicken and I used full fat versions of the sour cream and butter. It was a hit. Very moist and flavorful.
Made this for supper tonight. My husband and kids loved it. The seasoning is almost perfect, but next time I think I will add a little more garlic.(We are garlic people)This is definitely one for the keep list.