Sesame Chicken

• 3 cut-up frying chickens, skinned
• 2 c. buttermilk
• 1 c. butter
• 1/2 tsp. tarragon
• 3 Tbsp. lemon juice
• 4 c. fine bread crumbs from day-old white bread
• 1/4 c. minced parsley
• 1/2 c. sesame seed
• 3 tsp. seasoned salt

1. Wash chicken and place in a shallow dish.
2. Pour buttermilk over chicken; cover tightly and refrigerate overnight.
3. The next day, pour off buttermilk and pat chicken dry with paper towels. Melt butter with tarragon.
4. Add lemon juice.
5. Add parsley and sesame seed and seasoned salt to bread crumbs and mix well.
6. Dip chicken in butter; then coat with bread crumbs.
7. Arrange in a baking dish.
8. Spoon remaining butter over chicken.
9. Cover tightly and refrigerate about 1 1/2 hours.
10. Uncover and bake at 350u0b0 without turning about 1 1/2 hours.
11. Baste occasionally with drippings.

buttermilk, butter, tarragon, lemon juice, bread crumbs, parsley, sesame seed, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059135 (may not work)