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Stuffing Crusted Baked Chicken is juicy and tender on the inside and deliciously crunchy on the outside.
We found the recipe for this delicious, easy Stuffing Crusted Baked Chicken in an old cookbook called 365 Ways to Cook Chicken by Cheryl Sedaker.
My husband Jack has owned the cookbook for over thirty years, and while some of the recipe terms and cooking methods are now a little outdated by today’s standards, the book is filled with lots of great recipe inspiration that can easily be updated and adapted.
Today’s recipe — this juicy and flavorful Stuffing Crusted Baked Chicken — was titled ‘oven crisp chicken’ in the cookbook.
How do you make Stuffing Crusted Baked Chicken?
The chicken is first marinated in a mixture of sour cream, lemon juice, Worcestershire Sauce and a collection of spices and seasonings. Then store-bought, dry stuffing mix is crushed into coarse crumbs and the marinated chicken is rolled around in the crumbs to coat — which we think is a genius idea!
Then, the Stuffing Crusted Baked Chicken is placed in the oven and baked until cooked through on the inside, and golden brown and crispy on the outside.
This Stuffing Crusted Baked Chicken is some of the juiciest and most flavorful baked chicken you’ll eat! And — you can vary the flavors of this easy baked chicken recipe by choosing different varieties and flavors of stuffing mix.
You may enjoy these other chicken recipes:
- Oven Fried Rosemary Chicken
- Perfect Herb Roasted Chicken
- Buttermilk Fried Chicken
- Parmesan Chicken Cutlets
- Golden Crusted Baked Chicken
3½ – 4 pounds bone-in, skin-on chicken, cut into pieces
1 ½ cups sour cream
¼ cup lemon juice
2 tablespoons Worcestershire Sauce
1 teaspoon paprika
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon white pepper
12 ounces seasoned stuffing mix (we used Pepperidge Farms Herb-Seasoned Stuffing Mix)
6 tablespoons butter, melted
Place the chicken pieces in a gallon zipper seal bag.
Whisk the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and white pepper. Pour over the chicken pieces and massage the marinade all over the chicken pieces. Refrigerate for three hours.
Place the stuffing mix in a food processor and pulse until the consistency is like coarse panko bread crumbs. Set aside.
After three hours, preheat the oven to 425 degrees F.
Remove the chicken from the bag and discard the marinade, leaving the pieces coated.
Pour out the crumbs onto a platter or dish and roll the wet chicken in the crumbs until fully coated on all sides, pressing as you do.
Place a piece of parchment over a sheet pan and then place a rack over the parchment. Spray the rack with pan spray. The parchment is just for easy clean up.
Lay the pieces over the rack and drizzle on the butter. I used a pastry brush and kept dipping it in the butter and drizzling it over the chicken. Then brush any dry spots.
Finally using pan spray, spray the tops just to make sure everything all dry spots are covered then bake.
Bake for 20 minutes at 425 degrees F then reduce to 350 degrees F and bake until the internal temperature reaches 160 degrees F.
I pulled the leg and thigh pieces off about ten minutes before the breast quarters were cooked but this will vary depending on how big your pieces are.
If the chicken is almost cooked but the crust is not crispy enough for your liking, raise oven back to 425 degrees F and cook for another 5-10 minutes.
Total cooking time is between 45 and 60 minutes.
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