Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven.  I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.

Crispy Chicken from the Freezer

Florence

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Course Entree

Cuisine American

Ingredients

  

• 2 1/2 lbs fryer chicken cut up
• 3/4 C sour cream
• 1 T lemon juice
• 1 t Worcestershire sauce
• 1 t celery salt
• 1 t salt
• 1/8 t pepper
• 1/2 t paprika
• 2 cloves garlic chopped fine
• 1 C dry bread crumbs
• Aluminum foil

Instructions

 

• Combine sour cream and lemon juice in a small bowl.
• Stir in Worcestershire sauce until completely blended.
• Add the celery salt, salt, pepper, paprika and garlic and mix well.
• Place bread crumbs in a shallow bowl or on a plate.
• Preheat oven to 350 degrees.
• Spray a large baking pan with a non stick cooking spray.
• Dip chicken pieces into the sour cream mixture.
• Roll in the bread crumbs.
• Place in a single layer in the baking pan.
• Bake 50 minutes or until chicken is tender and brown.
• Let chicken cool before removing from pan.
• Once the chicken has cooled wrap each piece in aluminum foil.
• Freeze for up to 2 months.
• Reheat by preheating oven to 450 degrees.
• Place each piece of chicken still in the aluminum foil on a cookie sheet.
• Bake 35 minutes.
• Unwrap from aluminum foil and place back in the oven.
• Continue baking 10 minutes or until crisp.