In a large one gallon re-sealable bag, combine lemon juice, Worcestershire sauce, water and salt. Pierce chicken all over with a fork. Place chicken in marinade, refrigerate for 1 hour, turning chicken once after 30 minutes.
In a shallow dish beat one egg slightly, set aside.
In another shallow dish, mix bread crumbs, sesame seeds & paprika.
Dip pieces of chicken into egg and then roll in the bread crumb mixture. Pour melted butter in a baking dish, just big enough to fit chicken in (chicken should fit in one layer).
Roll chicken in butter and arrange in baking dish skin side up. Bake at 350 degrees, uncovered, for approximately 1 hour or until chicken is done and juices run clear.
Cook’s Note: To toast sesame seeds, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for about 10 minutes. Or, toast in an un-greased skillet over medium heat, stirring, until golden brown.