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Sesame Crunch Chickenpoultry, african 2/3 cup evaporated milk 2 tablespoon + 1 tsp worcestershire sauce 1 teaspoon salt 1 teaspoon garlic salt 1/8 teaspoon hot sauce 1 chicken, cut in serving pcs 1 (about 3 pounds) 3/4 cup cornflakes, crumbled 1/4 cup sesame seeds 2 tablespoon 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
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