Must start day ahead! 12 servings.

3 (3 1/2 lb. each) cut up frying chicken
2 c. buttermilk
1 1/2 c. melted butter
3/4 tsp. tarragon
4 1/2 tbsp. lemon juice
1/4 c. minced parsley
1/2 c. sesame seeds
3 tsp. seasoned salt
4 c. cornflake crumbs

(Or any other assortment of pieces - boned breast for a party).

Place chicken in shallow dish. Pour buttermilk over. Cover tightly and refrigerate overnight. Next day pour off buttermilk and pat dry with paper towels. Melt tarragon and butter. Add lemon juice. Add parsley, sesame seeds and seasoned salt to cornflake crumbs and mix well.

Dip chicken pieces in butter, then roll in crumbs to coat thoroughly. Arrange on baking tray. Spoon remaining butter over chicken. Cover tightly and refrigerate until 1 1/2 hours before dinner.

Bake in 9 x 13 inch pan at 350 degrees without turning until chicken is golden and fork tender (1 1/2 hours). Baste occasionally with pan drippings.