Sesame Crunch Chicken
Yield
6 servingsPrep
10 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup | evaporated milk |
|
| 2 | tablespoons | worcestershire sauce |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | garlic salt |
|
| ⅛ | teaspoon | red hot pepper sauce |
|
| 3 | pounds |
chicken
cut up |
|
| ¾ | cup |
corn flakes
crumbled |
|
| ¼ | cup | sesame seeds |
|
| 2 | tablespoons |
butter
melted |
|
Trans-fat Free, Low Carb
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 350℉ (180℃).
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.
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