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Christmas Day Chicken Recipe

Christmas Day Chicken Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min. YIELD:16 servings

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

  • 1. 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.
  • 2. Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. baking dishes.
  • 3. Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 16 servings.

Reviews for Christmas Day Chicken

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MY REVIEW
pajamaangel
Reviewed Jan. 17, 2015

"The flavors were really good though I had to omit the crackers due to celiac. The cook time on these are way too long as well."

MY REVIEW
marybeth05
Reviewed Dec. 28, 2013

"Very, very good recipe! I cut the breasts into quarters and tenderized them with a meat mallet. And I cooked them in a pan with a rack, which kept the crumb coating even and crispy. Also very tasty warmed over the next day."

MY REVIEW
Nomi_2
Reviewed Feb. 16, 2013

"Family favorite"

MY REVIEW
kimmerrou
Reviewed Dec. 16, 2009

"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."

MY REVIEW
bookwormette
Reviewed Sep. 9, 2009

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

MY REVIEW
mnkeyes
Reviewed Jun. 24, 2009

"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."

MY REVIEW
Tubby65
Reviewed Dec. 30, 2008

"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."

MY REVIEW
Jeannettesikora
Reviewed Dec. 28, 2008

"recipe too large. How about a smaller version."

MY REVIEW
Grandmaj2u
Reviewed Dec. 28, 2008

"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"

MY REVIEW
Grandmaj2u
Reviewed Dec. 28, 2008

"yep. buttermilk works...use less."

MY REVIEW
Grandmaj2u
Reviewed Dec. 28, 2008

"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.

 "

MY REVIEW
lovetoeat74
Reviewed Dec. 27, 2008

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

MY REVIEW
Grandmaj2u
Reviewed Dec. 26, 2008

"Definately sub the garlic powder for garlic salt. I never use garlic salt. You pay top dollar for mostly salt. Ground celery powder works well, just use half the amt. You do need some salt though. The season salt will be fine."

MY REVIEW
Roniquilts2
Reviewed Dec. 24, 2008

"Would the use of Buttermilk be a possibility for this recipe instead of sour cream?"

MY REVIEW
jgfan
Reviewed Dec. 23, 2008

"I think you could use low-fat yogurt in place of the sour cream. "

MY REVIEW
patray2
Reviewed Dec. 23, 2008

"How many people are you serving SIXTEEN BREASTS????????????"

MY REVIEW
mfperrysr@yahoo.com
Reviewed Dec. 23, 2008

"In place of all the salts,can you use powders?"

MY REVIEW
mfperrysr@yahoo.com
Reviewed Dec. 23, 2008

"in place of all the salts,can you use powders?"

MY REVIEW
winchel1
Reviewed Dec. 23, 2008

"Instead of sour cream you can use buttermilk"

MY REVIEW
yhj6apun
Reviewed Dec. 23, 2008

"Sounds dry"

MY REVIEW
CherylShumaker
Reviewed Jan. 4, 2008

"This recipe is AWESOME - we love it!"

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Wine Pairings

Light-Bodied White Wine

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