Christmas Day Chicken

I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside.

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This recipe is AWESOME - we love it!

Sounds dry

Instead of sour cream you can use buttermilk

in place of all the salts,can you use powders?

In place of all the salts,can you use powders?

How many people are you serving SIXTEEN BREASTS????????????

I think you could use low-fat yogurt in place of the sour cream.

Would the use of Buttermilk be a possibility for this recipe instead of sour cream?

Definately sub the garlic powder for garlic salt. I never use garlic salt. You pay top dollar for mostly salt. Ground celery powder works well, just use half the amt. You do need some salt though. The season salt will be fine.

There's too much salt --cut all the salts and use the proper powder.

I've made several recipies like this one....never dry. The reason is 2 fold. 1 the marinate both moisens, and tenderizes. Citric juices juice breakes down some of the muscle fibers of the meat, and tenderized ( milk products like buttermilk does the same trick.) The chicken will actually oven fry on the greased pan and butter and oil ( I usually spray these on) adds to a quick browning and "fried" effect. Just do not over bake.If you do not have sour sream, try mayo. Just shake off excess. Some will remain on...just fine to use it. It will hold the crumbs on.

yep. buttermilk works...use less.

Powders work just fine. Keep seasoning salt though....sub the reast for powers. Use about half the amountif subbing ground celery powder for celery salt

recipe too large. How about a smaller version.