Crispy Baked Celery Chicken Cake

Baked Crispy Celery Chicken Cake  Chicken Cake Covered Chicken Cake Sprinkled Chicken Cake Sprinkle Magazine Snip

Baked Celery Chicken Cake

This crispy baked celery chicken cake is from nostalgic for me. When I was little – and that’s a few decades ago – my mom used to make something we called ‘chicken cake’. The skin was deliciously crisp and the chicken was finger-licking juicy. The only thing I remembered was that it had celery salt.

A while back I asked my mom where she found that recipe, and she said back in the days she saw it in a magazine and cut it out. Then a couple of days ago she texts me with the magazine clipping, saying she found it! So I knew what we were having for dinner… and the kids loved the crisp! I hope you enjoy too.

The old magazine clipping is included here too! LOL @‘Fried’ in the title! It’s baked of course!!

This recipe is word for word from the clip, with my changes.

  • 2 lbs bone-in (skin-on chicken thighs)
  • ½ cup sour cream or yogurt (I used Greek yogurt)
  • 1 tbsp lemon juice (I used lime)
  • 1 tsp Worcestershire sauce
  • 1 tsp celery salt (I did 1 ½)
  • ½ tsp paprika
  • 2 small cloves garlic (sliced (I used 4, and just pressed them))
  • 1 tsp salt
  • Pepper to taste
  • Bread crumbs
  1. Mix all ingredients except bread crumbs & dip in chicken pieces. Arrange chicken in one layer in greased (I sprayed lightly) baking dish. Cover with fine bread crumbs and bake 45 minutes to 1 hour at 350 degrees Fahrenheit.