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.