RCI-MT.004.0723.001
Sesame Seed Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- chicken wing drummettes1 pound
- ½ cup
- ¾ cup
- ¼ cup
- cayenne pepper ground½ teaspoon
- 1 unit
- 1 unit
Method
1
Pat the chicken wing drummettes dry with paper towels to remove excess moisture, which helps the coating adhere better.
2
Pour the milk into a shallow bowl. In another shallow bowl, combine the sesame seeds, breadcrumbs, cayenne pepper, salt, and pepper.
3
Working with one drummette at a time, dip it into the milk until fully coated, then immediately roll in the sesame seed mixture, pressing gently so the coating adheres evenly.
4
Arrange the coated drummettes on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow even cooking.
5
Bake at 400°F for 25 minutes, stirring the pan halfway through, until the chicken is golden brown and the internal temperature reaches 165°F.
25 minutes
6
Let the chicken rest for 2-3 minutes before serving.