Chicken Divine Recipe
Ingredients
2 (2 1/2 to 3 pounds) broiler-fryer chickens
1 clove garlic
1 cup dairy sour cream
2 tablespoons lemon juice
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon paprika
Dash Tabasco
1 cup fine dry breadcrumbs
1/2 cup butter, melted
Directions
Disjoint chicken using only meaty pieces. (Save wings, necks, giblets and back for broth.) Wash and dry chicken.
Mash garlic and mix with sour cream, lemon juice and seasonings.
Coat chicken with sour cream mixture.
Let stand, covered, several hours or overnight in refrigerator.
Butter a large shallow casserole.
Remove chicken pieces carefully from cream and gently roll in crumbs.
Arrange in a single layer in casserole.
Drizzle butter over chicken.
Bake in a 350° F.oven for 50 to 60 minutes or until chicken is tender and golden brown.
Mash garlic and mix with sour cream, lemon juice and seasonings.
Coat chicken with sour cream mixture.
Let stand, covered, several hours or overnight in refrigerator.
Butter a large shallow casserole.
Remove chicken pieces carefully from cream and gently roll in crumbs.
Arrange in a single layer in casserole.
Drizzle butter over chicken.
Bake in a 350° F.oven for 50 to 60 minutes or until chicken is tender and golden brown.
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