Sesame Chicken
By: Anonymous
Published: Saturday, February 13, 2010 - 2:56pm

Ingredients




65 pounds CHICKEN,WHOLE FZ
5 tablespoons LEMON FRESH
14 teaspoons PARSLEY DEHY #2 ½
cup ONIONS DRY
3 pounds BREAD SNDWICH 22OZ #51
cup MUSTARD FLOUR
quart SALAD DRESSING #2 ½
3 tablespoons BASIL SWEET GROUND
1 teaspoon THYME GROUND

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 2 WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. SET ASIDE FOR USE IN STEP 3. 3 COMBINE SALAD DRESSING, MUSTARD FLOUR, ONIONS AND LEMON JUICE; MIX WELL. 4 COAT CHICKEN EVENLY WITH SALAD DRESSING MIXTURE. 5 COMBINE BREAD CRUMBS, SESAME SEED, PARSLEY, THYME AND BASIL; MIX WELL. 6 DREDGE CHICKEN IN BREAD CRUMB MIXTURE. 7 ARRANGE CHICKEN, SKIN SIDE UP, ON GREASED SHEET PANS (ABOUT 40 PIECES PER PAN). 8 BAKE 1 TO 1 1/4 HOURS OR UNTIL DONE (180 F.) AND GOLDEN BROWN. 9 NOTE: 10 IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. 11 NOTE: 12 IN STEP 2, 8 OZ (2 LEMONS) A.P. WILL YIELD 5 TBSP JUICE. 13 NOTE: 14 IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES ON LOW FAN WITH OPEN VENT. 15 NOTE: 16 OTHER SIZES AND PANS MAY BE USED. SEE RECIPE NO. A02500. 17 SERVING SIZE: 2 PIECES (