Sesame Crunch Chicken
Yield
6 servingsPrep
10 minCook
1 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
evaporated milk
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
garlic salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 1.4 | kg |
chicken
cut up |
|
| 177 | ml |
corn flakes
crumbled |
|
| 59 | ml |
sesame seeds
|
|
| 3E+1 | ml |
butter
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 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.
