In a gallon-sized ziplock bag, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt, and pepper. Seal the bag and mix until everything is well blended.
Add the chicken to the bag, seal it, and refrigerate overnight.
Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. One by one, take each piece of chicken out of the marinade and roll it in the crushed crackers, then place it on the baking sheet, leaving space between each piece. Once all the chicken is coated, drizzle the melted butter evenly over the top. Bake for 40 - 45 minutes for whole, slightly-pounded breasts, or 30 minutes for breasts split horizontally. The chicken should reach 165℉.
