Categories: Poultry, African
      Yield: 4 Servings
    2/3 c  Evaporated milk
      2 tb + 1 tsp Worcestershire sauce
      1 ts Salt
      1 ts Garlic salt
    1/8 ts Hot sauce
      1    Chicken, cut in serving pcs
           (about 3 pounds)
    3/4 c  Cornflakes, crumbled
    1/4 c  Sesame seeds
      2 tb Butter or margarine, melted
  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 350F. 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. From "A Kwanzaa Celebration" by Angela Shelf

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