|Chicken||3 1⁄2 Pound, cut into serving pieces (1 Three And 1 Half Pound Chicken)|
|Butter milk||1 Cup (16 tbs)|
|Dried tarragon||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Sesame seeds||3 Tablespoon|
|Freshly ground pepper||To Taste|
Place the chicken pieces in a mixing bowl and add the buttermilk.
Refrigerate several hours, turning the pieces occasionally.
Drain the chicken and pat dry with paper towels.
Melt the butter and add the tarragon and lemon juice.
Combine the crumbs, parsley, sesame seeds, salt and pepper.
Dip the chicken pieces first in butter, then roll them in the crumbs.
Arrange the pieces on a baking dish and spoon the remaining butter over the chicken.
Cover tightly with foil and refrigerate one hour.
Preheat the oven to 300 degrees.
Bake the chicken, basting occasionally with pan drippings, for one to one and one half hours.