|
| |
| |||||
Title: SESAME CRUNCH CHICKEN
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
Medearis
search recipes, browse recipes, or see today's recipe
Send mail to PastryWiz
with comments about this web site. |
|