24 hour chicken
This was given to me by my best friend's mom in the early 70s before I got married. The chicken is very good and moist. Also great cold for picnics.
Blue Ribbon Recipe
Whether you like chicken breasts, thighs, or legs, any piece of chicken will work for this recipe. Once baked, the coating is crunchy with a little sweetness. The sour cream soaks into the meat making it super moist. Perfect for a summer picnic, cookout, or dinner. We recommend turning the chicken halfway through baking so both sides get crunchy.
prep time
20 Min
cook time
45 Min
method
Bake
yield
6-8 ; prep does not include marinating time
Ingredients
- 2-3 pounds chicken pieces
- MOIST COATING
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- DRY COATING
- 3/4 cup Corn Flake crumbs
How To Make 24 hour chicken
-
Step 1Mix moist coating ingredients together in a large bowl. -
Step 2Add chicken pieces and toss to coat. Cover and refrigerate for 24 hours.
-
Step 3Roll chicken pieces in Corn Flake crumbs to coat.
-
Step 4Spread out in a foil-lined baking pan. Bake at 350 for about 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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