1 c. sour cream
2 tsp. celery salt
1 tsp. paprika
1/4 tsp. pepper
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 clove garlic
1 cut up chicken
1 (4 oz.) pkg. barbecued potato chips (crushed)
1/2 c. butter

Combine sour cream, seasonings, juices, sauce and garlic; blend well. Coat chicken evenly with sour cream mixture. Let stand, covered and refrigerated 3-4 hours.

Preheat oven to 400 degrees. Roll coated chicken in crushed chips. Melt butter in shallow baking pan, arrange chicken in single layer, skin side down. Bake uncovered 30 minutes, turn and bake until tender. About 30 minutes longer.