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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


  • 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


  • 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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pajamaangel User ID: 1603339 218080
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."

marybeth05 User ID: 6326427 205293
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."

Nomi_2 User ID: 7139793 43279
Reviewed Feb. 16, 2013

"Family favorite"

kimmerrou User ID: 4183616 113674
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."

bookwormette User ID: 4365823 86683
Reviewed Sep. 9, 2009

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

mnkeyes User ID: 1672457 53281
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."

Tubby65 User ID: 3299427 43273
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."

Jeannettesikora User ID: 1405234 38333
Reviewed Dec. 28, 2008

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

Grandmaj2u User ID: 189795 86682
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"

Grandmaj2u User ID: 189795 38169
Reviewed Dec. 28, 2008

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

Grandmaj2u User ID: 189795 136834
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.


lovetoeat74 User ID: 1837225 83612
Reviewed Dec. 27, 2008

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

Grandmaj2u User ID: 189795 132714
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."

Roniquilts2 User ID: 2164222 54241
Reviewed Dec. 24, 2008

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

jgfan User ID: 48477 43207
Reviewed Dec. 23, 2008

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

patray2 User ID: 36910 113546
Reviewed Dec. 23, 2008

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

MY REVIEW User ID: 571865 83610
Reviewed Dec. 23, 2008

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

MY REVIEW User ID: 571865 38105
Reviewed Dec. 23, 2008

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

winchel1 User ID: 3519544 113545
Reviewed Dec. 23, 2008

"Instead of sour cream you can use buttermilk"

yhj6apun User ID: 101670 45529
Reviewed Dec. 23, 2008

"Sounds dry"

CherylShumaker User ID: 2231606 120978
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.