Crunchy crispy chicken

8 boneless chicken breasts (or 16 chicken tenders)
Suggestion: Cut chicken breasts into strips for faster cooking

1 package Pepperidge Farm bread stuffing
1 cup melted butter (or use ½ cup aka 1 stick)

1 pint sour cream (or 50/50 with plain greek yogurt)
4 tablespoons lemon juice
4 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon salt
½ teaspoon pepper
2 teaspoons paprika
2 teaspoons celery salt/seed (or celery seed)


  1. Preheat oven to 350 degrees
  2. Melt butter and set aside
  3. Put bread crumbs in a bowl or dredging pan
  4. Mix wet ingredients and seasonings in second bowl or dredging pan
  5. Dip chicken into wet mixture then roll in breadcrums to cover both sides
  6. Arrange chicken in baking pan(s) then pour melted butter over it
  7. Bake uncovered for 35 minutes for strips or tenders (or 50 minutes for whole breasts)

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