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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
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"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Briallat-Savarin

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Red Chickens
Art Print
Nazran, Govinder
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 Gigi's Sesame Baked Chicken

Three 3-pound frying chickens, cut into serving pieces
2 cups buttermilk
1 cup unsalted butter
1 teaspoon dried tarragon
3 tablespoons lemon juice
4 cups fine bread crumbs, prepared from
day-old French bread
1/4 cup minced fresh parsley leaves
1/2 cup sesame seeds
3 teaspoons seasoned salt
Paprika and freshly ground pepper to taste

Rinse the chicken pieces well and place them in a large shallow dish.
Pour the buttermilk over the chicken, cover it tightly with plastic wrap
and refrigerate overnight.
Pour off the milk and pat the chicken dry with paper towels. Melt the
butter with the tarragon. Add the lemon juice. To the bread crumbs add
the parsley, the sesame seeds and the seasoned salt. Mix well. Dip the chicken pieces in butter, then roll in crumbs to coat thoroughly. Arrange
the chicken on a baking tray. Spoon remaining butter over the chicken. Cover tightly and refrigerate about 1 1/2 hours.
Bake in a moderate oven without turning until chicken is golden and
fork-tender, for about 1 1/2 hours. Baste occasionally. Serves 12.

Featured Archive Recipes:
Gigi's Chicken and Avocado Casserole
Gigi's Chicken and Vegetable Casserole
Gigi's Oven-Fried Parmesan Chicken
Sesame Chicken in Cumberland Sauce
 

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