I found this handwritten recipe for Sesame Chicken tucked away in the back of my mom's old cookbook, Enjoy!
- 1 (3 lb.) whole fryer chicken cut into pieces
- 1/3 c. fresh lemon juice
- 1/4 c. Worcestershire sauce
- 2 T. water
- 1/2 tsp. salt
- 1 egg slightly beaten
- 3/4 c. dry bread crumbs
- 1/4 c. toasted sesame seeds
- 1/2 tsp. paprika
- 1/4 c. butter melted
- 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.