1 (2 1/2-3 1/2 lb.) broiler-fryer, cut up
3/4 c. fresh lemon juice
2 tbsp. chopped parsley
1 tbsp. hot pepper sauce
1 tsp. Morton Seasoned Salt
1/2 tsp. pepper
1 c. dry bread crumbs
2 tsp. Morton Seasoned Salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1 egg, beaten
1 tbsp. milk
1/3 c. butter, melted

Combine lemon juice, parsley, hot pepper sauce, Morton Seasoned Salt and pepper in bowl. Add chicken; cover and refrigerate 2 hours. Combine bread crumbs and seasonings. Remove chicken from marinade; drain. Beat egg with milk.

Dip chicken in egg mixture; coat with seasoned crumbs. Place in baking pan and drizzle with butter. Bake at 375 degrees for 50 minutes or until tender. Makes 3-4 servings.