CRISPY SOUR CREAM CHICKEN

2 to 3 pounds chicken pieces
FOR THE MOIST COATING:
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
FOR THE DRY COATING:
3/4 cup corn flake crumbs

Mix the ingredients for the moist coating 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.

WHEN READY TO COOK:
Preheat oven to 350 degrees F. Line a baking pan with foil.

Roll chicken pieces in corn flake crumbs to coat. Place on prepared baking pan.

Bake at 350 degrees F for about 45 minutes or until chicken tests done.

Makes 4 to 6 servings