Sesame crunch chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Evaporated milk |
| 2 | tablespoons | + 1 tsp Worcestershire sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Garlic salt |
| ⅛ | teaspoon | Hot sauce |
| 1 | Chicken, cut in serving pcs | |
| (about 3 pounds) | ||
| ¾ | cup | Cornflakes, crumbled |
| ¼ | cup | Sesame seeds |
| 2 | tablespoons | Butter or margarine, melted |
Directions
In a large bowl, combine the evaporated milk, 2 tablespoons of the Worcestershire sauce, the salt, garlic salt, and hot sauce. Mix well.
Add the chicken, turning each piece to coat it. Cover tightly and refrigerate for 2 hours or longer. Preheat the oven to 350F. Combine the cornflake crumbs with the sesame seeds. Roll the chicken in the crumb mixture until well coated. Place the chicken skin side up in a shallow baking pan. Combine the melted butter or margarine with the remaining 1 teaspoon Worcestershire sauce. Drizzle this sauce over the chicken. Bake the chicken 1 hour, or until it is cooked through and the skin is crisp. From "A Kwanzaa Celebration" by Angela Shelf Medearis