Japanese Chicken Recipe

Name: Japanese Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sour cream or plain yogurt; 1 tsp. garlic powder; 1 tsp. salt; 1 tsp. Worcestershire sauce; 1 stick sweet butter or orange juice or syrup from mandarin oranges; 1/2 c. chopped parsley; 2 Tbsp. lemon juice; 1/8 tsp. pepper; 1 tsp. paprika; 1 c. cornflakes (crumbled); chicken parts, breasts or strips can be used

Servings: persons

2 c. sour cream or plain yogurt
1 tsp. garlic powder
1 tsp. salt
1 tsp. Worcestershire sauce
1 stick sweet butter or orange juice or syrup from mandarin oranges
1/2 c. chopped parsley
2 Tbsp. lemon juice
1/8 tsp. pepper
1 tsp. paprika
1 c. cornflakes (crumbled)
chicken parts, breasts or strips can be used

1
Rinse chicken and pat dry.
2
Combine sour cream, lemon juice, garlic, pepper and Worcestershire sauce. Stir chicken into sour cream mixture to coat.
3
Marinate, refrigerated, for several hours or overnight.
4
Chicken should be completely covered with mixture. When ready to cook, preheat oven to 350u00b0.
5
Remove chicken from marinade, roll coated chicken in cornflake crumbs.
6
Arrange pieces in single layer in shallow pan.
7
Drizzle half melted butter or juices over chicken.
8
Bake for 45 minutes.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sour cream or plain yogurt, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. Worcestershire sauce, and more.

Yes, Japanese Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken

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