Chili Baked Chicken
|Chicken breasts/Chicken legs||6 1⁄2 Pound (12 pieces, 3 kilogram)|
|Sour cream||250 Milliliter (1 cup)|
|Minced green onion||125 Milliliter (1/2 cup)|
|Garlic||2 Clove (10 gm), minced|
|Finely grated lemon rind||2 Teaspoon|
|Lemon juice||50 Milliliter (3 tablespoon)|
|Worcestershire sauce||50 Milliliter (1 tablespoon)|
|Dried thyme||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Fine cracker crumbs||625 Milliliter (2 1/2 cups)|
|Chili powder||4 Teaspoon|
|Butter||75 Milliliter, melted (1/3 cup)|
Wipe chicken; trim off excess fat and loose skin.
In large glass bowl, stir together sour cream, green onion, garlic, lemon rind and juice, Worcestershire sauce, thyme, and black and cayenne peppers.
Add chicken, turning to coat well; cover and refrigerate for 8 hours.
In shallow dish, combine cracker crumbs with chili powder.
Roll chicken in crumb mixture, coating pieces thoroughly.
Arrange pieces, without touching, on large lightly greased baking sheets.
Drizzle with butter.
Bake in 350°F (180°F) oven for 45 to 55 minutes or until coating is crisp and breasts are no longer pink inside or juices run clear when thighs are pierced.