Chili Baked Chicken Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Chili Baked Chicken is. It is an ideal Appetizer. Stock up on Chicken as you will want to make this Chili Baked Chicken time and again. The Chili Baked Chicken can be considered the gem of the Canadian cuisine. Trust me, you must try this Chili Baked Chicken recipe.
Ingredients
12 chicken breasts or legs (about 6-1/2 lb/3 kg) 12
1 cup sour cream 250 mL
1/2 cup minced green onion 125 mL
2 cloves garlic, minced 2
2tsp finely grated lemon rind 10 mL
3 tbsp lemon juice 50 mL
1 tbsp Worcestershire sauce 15 mL
1/2 tsp dried thyme 2mL
1/2 tsp black pepper 2 mL
Pinch cayenne pepper Pinch
2-1/2 cups fine cracker crumbs 625 mL
4 tsp chili powder 20 mL
1/3 cup butter, melted 75 mL
Directions
Wipe chicken; trim off excess fat and loose skin.
In large glass bowl, stir together sour cream, green onion, garlic, lemon rind and juice, Worcestershire sauce, thyme, and black and cayenne peppers.
Add chicken, turning to coat well; cover and refrigerate for 8 hours.
In shallow dish, combine cracker crumbs with chili powder.
Roll chicken in crumb mixture, coating pieces thoroughly.
Arrange pieces, without touching, on large lightly greased baking sheets.
Drizzle with butter.
Bake in 350°F (180°F) oven for 45 to 55 minutes or until coating is crisp and breasts are no longer pink inside or juices run clear when thighs are pierced.
In large glass bowl, stir together sour cream, green onion, garlic, lemon rind and juice, Worcestershire sauce, thyme, and black and cayenne peppers.
Add chicken, turning to coat well; cover and refrigerate for 8 hours.
In shallow dish, combine cracker crumbs with chili powder.
Roll chicken in crumb mixture, coating pieces thoroughly.
Arrange pieces, without touching, on large lightly greased baking sheets.
Drizzle with butter.
Bake in 350°F (180°F) oven for 45 to 55 minutes or until coating is crisp and breasts are no longer pink inside or juices run clear when thighs are pierced.
