Recipe: Crispy Sour Cream Chicken (using corn flake crumbs)
Misc.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
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
MsgID: 3139852
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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