Sesame Baked Chicken

• 3 cut up fryers (weighing about 3 1/2 lb. each)
• 2 c. buttermilk
• 1 c. butter or margarine
• 1/2 tsp. tarragon
• 3 Tbsp. lemon juice
• 4 c. fine bread crumbs
• 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 and cover tightly.
3. Refrigerate overnight.
4. Next morning, pour off buttermilk and pat chickens dry with paper towels.
5. Melt butter with tarragon.
6. Add lemon juice.
7. Mix bread crumbs, parsley, sesame seed and seasoned salt well.
8. Dip chicken pieces in butter, then roll in crumbs to coat thoroughly.
9. Arrange chicken on a baking tray.
10. Spoon remaining butter over all the pieces.
11. Cover tightly and refrigerate until about 1 1/2 hours before dinner.
12. Bake chicken in a moderate oven, 350u0b0, without turning, until chicken is golden and fork-tender, about 1 1/2 hours.
13. Baste occasionally with drippings.
14. To serve, arrange chickens on a large platter and garnish with parsley and radish roses.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915115 (may not work)