Recipe

1. In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear.