Chicken Breasts, thighs, and legs of 2 Fryers
1 Tbls Butter, melted
1 tsp Prepared mustard
2 Tbls Lemon juice
1 tsp Salt
2 Tbls Flour
1/3 c Sesame seeds, tasted
1 (5/8 oz) pkg Cheese-flavored dry salad dressing mix
¾ c Evaporated milk
1-1/2 c Prepared pancake flour
1 Tbls Paprika
½ c Vegetable shortening
Wash chicken; pat dry. Mix butter, mustard, lemon juice, salt, flour, sesame, and dressing mix to a paste. Spread on chicken.
Dip chicken pieces in milk, then in flour and paprika. Lightly brown in hot fat, turn carefully with tongs. Place in 13x9x2” pan. Cover with foil; bake in moderate oven (375˚) for 35 minutes. Bake uncovered for 25 minutes or until tender.
Makes 6 servings