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.