3 (3 1/2 lb. each) chickens, cut up
1 qt. buttermilk
1 c. butter, melted
1/2 tsp. tarragon
3 tbsp. lemon juice
4 c. fine bread crumbs
1/4 c. parsley, minced
1/2 c. sesame seeds
3 tbsp. seasoned salt

Wash chicken; put in shallow dish. Pour buttermilk over chicken; cover and refrigerate overnight. Next day, pour off buttermilk and pat chicken dry. Combine melted butter, tarragon and lemon juice.

Mix together bread crumbs, parsley, sesame seeds and seasoned salt. Dip chicken pieces in butter mixture, then roll in crumb mixture to coat thoroughly. Arrange pieces on a baking sheet.

Spoon remaining butter mixture over pieces evenly. Cover tightly and refrigerate until ready to cook. Bake uncovered at 350 degrees 1-1 1/2 hours or until tender. Yield 12 servings.