6 legs and thighs, separated or six 1/2 breasts of chicken
1 1/4 tsp. salt
1/4 tsp. pepper
3/4 c. apricot preserves
1/3 c. vinegar
3 tsp. minced onion
1 tsp. garlic powder
3/4 c. corn flake crumbs
1/3 c. sesame seeds
1/2 c. butter, melted

Sprinkle chicken with salt and pepper, set aside. Mix apricot preserves, vinegar, onion and garlic powder together in a shallow pan. Combine corn flake crumbs and sesame seeds.

Dip chicken into apricot mixture, then into crumb mixture, coat well. Brush shallow baking pan with melted butter. Place a single layer of chicken in pan. Drizzle with remaining apricot mixture and butter. Bake at 375 degrees for 45-50 minutes until chicken is golden brown and tender. 6 servings.