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CRISPY SOUR CREAM CHICKEN

2 - 3 pounds chicken pieces

Moist Coating:

1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worchestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper

Dry Coating:
3
/4 cup corn flake crumbs

Mix moist coating ingredients together in a large bowl. Add chicken pieces and toss to coat.
Cover and refrigerate for at least 30 minutes or up to 24 hours if time permits.
Roll chicken pieces in corn flake crumbs to coat. Spread out in a foil lined baking pan. Bake at 350 degrees F. for about 45 minutes. Makes 4 to 6 servings.