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Christmas Day Chicken Recipe

Christmas Day Chicken Recipe photo by Taste of Home

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I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside.

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Christmas Day Chicken Recipe

Prep: 15 min. + marinating Bake: 50 min.

Yield: 16 Servings

15 50 65

Ingredients

16 boneless skinless chicken breast halves (4 ounces each)
2 cups (16 ounces) sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Directions

Place the chicken in two large resealable plastic bags. In a bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; seal bags and toss to coat. Refrigerate overnight.
Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. baking dishes.
Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 16 servings.

Originally published as Christmas Day Chicken in Country Woman Christmas Annual 2002, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Christmas Day Chicken

Christmas Day Chicken

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Reviewed on Feb. 16, 2013 by Nomi_2

Family favorite

Reviewed on Dec. 16, 2009 by kimmerrou

Sunday dinners my husband's family gathers for dinner after church. We each take turns making the main dish and I made this and it went over pretty well. I needed more than 2 cups of cracker crumbs, and i did substitute some of the "salts" for powders, but all in all it was easy to make and people liked it.

Reviewed on Sep. 09, 2009 by bookwormette

So good, perfect for a large extended family and having guests over! I would make it again!

Reviewed on Jun. 24, 2009 by mnkeyes

We often have almost 30 people at our house for Christmas dinner so I appreciate the large recipe. Just do the math and reduce if it's too much.

Reviewed on Dec. 30, 2008 by Tubby65

This recipe sounds delicious, but 16 servings is too much. I would halve the ingredients for 8 servings and quarter the ingredients for 4 servings. I believe this would work out fine. I will let you know when I try it.

Reviewed on Dec. 28, 2008 by Jeannettesikora

recipe too large. How about a smaller version.

Reviewed on Dec. 28, 2008 by Grandmaj2u

Powders work just fine. Keep seasoning salt though....sub the reast for powers. Use about half the amountif subbing ground celery powder for celery salt

Reviewed on Dec. 28, 2008 by Grandmaj2u

yep. buttermilk works...use less.

Reviewed on Dec. 28, 2008 by Grandmaj2u

I've made several recipies like this one....never dry. The reason is 2 fold. 1 the marinate both moisens, and tenderizes. Citric juices juice breakes down some of the muscle fibers of the meat, and tenderized ( milk products like buttermilk does the same trick.) The chicken will actually oven fry on the greased pan and butter and oil ( I usually spray these on) adds to a quick browning and "fried" effect. Just do not over bake.If you do not have sour sream, try mayo. Just shake off excess. Some will remain on...just fine to use it. It will hold the crumbs on.

Reviewed on Dec. 27, 2008 by lovetoeat74

There's too much salt --cut all the salts and use the proper powder.

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