Sesame Crunch Chicken

• 23 cup evaporated milk
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 18 teaspoon red hot pepper sauce
• 3 pounds chicken cut up
• 3/4 cup corn flakes crumbled
• 1/4 cup sesame seeds
• 2 tablespoons butter melted

1. In a large bowl, combine the evaporated milk, 2 tablespoons of the Worcestershire sauce, the salt, garlic salt, and hot sauce.
2. Mix well.
3. Add the chicken, turning each piece to coat it.
4. Cover tightly and refrigerate for 2 hours or longer.
5. Preheat the oven to 350F (180C).
6. Combine the cornflake crumbs with the sesame seeds.
7. Roll the chicken in the crumb mixture until well coated.
8. Place the chicken skin side up in a shallow baking pan.
9. Combine the melted butter or margarine with the remaining 1 teaspoon Worcestershire sauce.
10. Drizzle this sauce over the chicken.
11. Bake the chicken 1 hour, or until it is cooked through and the skin is crisp.

milk, worcestershire sauce, salt, garlic salt, red hot pepper sauce, chicken, corn flakes, sesame seeds, butter

Taken from recipeland.com/recipe/v/sesame-crunch-chicken-39602 (may not work)