Buttermilk-Style Sour Cream Chicken, Version II

Name: Buttermilk-Style Sour Cream Chicken, Version II
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 1.75 cups Bread Crumbs; 0.33 cup Butter; 1.25 tsp Celery Salt; 12 whole Chicken Breast; 3 tbsp Lemon Juice; 4 whole Minced Garlic; 2 tsp Paprika; 0.5 tsp Salt; 2 cups Sour Cream; 1 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

Buttermilk-Style Sour Cream Chicken, Version II features bone-in chicken breasts marinated in a tangy sour cream blend with lemon, Worcestershire, and warm spices. The coating bakes up crisp and golden while the meat stays juicy and tender, making it perfect for a comforting weeknight dinner or a casual weekend meal that feels special without fuss.

Prep15 mins
Cook1 hr 10 mins
Serves12
DifficultyMedium

1

To marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and garlic; mix well.
2

Add the chicken breasts and coat them well with the sour cream marinade.
3

Cover the dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
4

Preheat the oven to 350 degrees F (175 degrees C).
5

Place the bread crumbs in a shallow dish or bowl.
6

Remove the chicken from the marinade and discard the marinade.
7

Dredge the chicken in the bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes.
8

In a small saucepan or skillet, melt the butter and spoon it evenly over the chicken.
9

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until the chicken is cooked through, fork-tender, and the juices run clear.