Thursday, May 27, 2010


Expecting bad weather for the Memorial Day weekend or just do not like to barbeque? This chicken is great for holiday company or for a family dinner. The original recipe came from a wonderful old cookbook titled, The Spice Cookbook by Avanelle Day and Lillie Stuckey-David White Co.1964. I have changed the amount of seasoning as we like it hot and spicy.  I also added a Michigan Cottage Cook trick with the left over seasoning.

Moist and flavorful.

This chicken was one of my favorites for dinner parties when I was a “First Lady” and entertaining constantly. It is one of my simple and easy recipes because it can be done ahead of time and it is delightful delicious. It wins raves every time it is served.

3 lbs. chicken, use a whole chicken cut up or pieces of your choice
2 T melted butter
1/2 c toasted sesame seeds
3 t salt ( I use less about 2 t)
1½ t ground black pepper
2 t garlic powder
1/2 c flour

I buy sesame seeds at a health food store or at Penzey Spices as they as fresher and much cheaper.  Keep seeds in the refrigerator or freeze to keep them from becoming rancid.

To toast sesame seeds, place seeds in an iron frying pan. Heat, stirring, until golden in color. Chicken should be in serving-size pieces. Brush with melted butter or dip in melted butter. Put toasted sesame seeds, seasonings and flour in a clean paper bag or heavy plastic storage bag. Add chicken pieces one at a time to bag; shake to coat the chicken well on all sides. Place chicken in a large baking pan. Bake at 400°F for 50 to 60 minutes or until browned, turning once to brown both sides. NOTE: I dislike wasting the seeds and seasoned flour left after the chicken is shaken in the bag, so I sprinkle it on the chicken places that weren’t well coated and then spray the coating with flavorless non-stick spray. The spray helps the flour cook and brown.

I feel a little silly admiting this but I have a sesame toaster.

But isn't it cute??

However a frying pan works well for toasting the seeds.

Mix seasoning in a bag.

Brush or dip chicken pieces in melted butter.

Shake buttered chicken in seasoned flour mixture.

Place in a baking pan sprayed with cooking spray.

Sprinkle any remaining seasoned flour mixture on pieces of chicken and spray with cooking spray, this is an optional step.

Baked at 400°F for 50 to 60 minutes until golden brown.  I did not do three pounds of chicken because there are just two of us. 

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