This recipe is a GREAT recipe for those busy holiday eves. The chicken marinates overnight and then it’s a quick toss to coat in the crumbs and bake. The chicken remains super juicy while absolutely fork tender and crispy on the outside.
HOLIDAY EVE CHICKEN serves 4
1 ¼ pound chicken tenders
¹⁄³ cup sour cream
Juice of 1 lemon
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
½ teaspoon FRESH ground black pepper
½ teaspoon paprika
¼ teaspoon seasoned salt
¼ teaspoon garlic salt
½ cup crushed butter crackers or RITZ crackers
2 tablespoons avocado oil
2 tablespoons butter, melted
- Whisk together the sour cream, lemon juice, pepper, paprika. seasoned salt and garlic salt.
- In a large sealable Ziploc bag or pyrex container add chicken pieces and marinade. Toss to coat, seal and refrigerate overnight.
- Preheat oven to 350°.
- Spray deep baking tray with non-stick cooking spray, cover in foil or use a silicone baking mat.
- Drain and discard marinade.
- Coat chicken with cracker crumbs.
- Place a single layer on tray.
- Whisk together the oil and butter.
- Drizzle over chicken pieces.
- Bake, uncovered, 30-40 minutes until cooked through.