2/3 c. fine cracker crumbs (15 crackers)
1/4 c. toasted sesame seed
1 (2 1/2 to 3 lb.) fryer, cut up
1/2 of 6 oz. can (1/3 c.) evaporated milk
1/2 c. butter, melted
Parsley

Combine cracker crumbs and toasted sesame seed. Dip chicken pieces in evaporated milk, then roll in cracker mixture. Pour melted butter into 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Dip skin side of chicken pieces in butter; turn over and arrange, skin side up, in baking dish. Bake uncovered in a moderate oven (350 degrees) or until done. Remove to warm serving platter; garnish with parsley. 3 to 4 servings.

To toast sesame seed, place in a shallow, ungreased baking pan. Heat in a moderate oven (350 degrees) for about 10 minutes, stirring once or twice to toast evenly.