A Spoon Full of Lovin'

¾ CUP CRUSHED SALTINE CRACKERS

¼ CUP TOASTED SESAME SEED

2¼ OZ. PKG. (2/3 CUP) SLIVERED ALMONDS

1 TBL. DRIED GREEN ONION

½ TSP. DRIED PARSLEY FLAKES

½ TSP. DRIED THYME LEAVES

1 CRUSHED BAY LEAF

1 TSP. DRY MUSTARD

½ TSP. SALT

½ CUP BUTTER

3½ LB. FRYING CHICKEN, CUT INTO 8 PIECES

HEAT OVEN TO 350˚. COMBINE ALL INGREDIENTS EXCEPT BUTTER AND CHICKEN. 

  DIP CHICKEN IN MELTED BUTTER, THEN COAT WITH CRUMB MIXTURE. RESERVE REMAINING BUTTER. PLACE CHICKEN IN UNGREASED 13″x9” BAKING DISH. SPRINKLE WITH REMAINING CRUMBS. POUR REMAINING BUTTER OVER CHICKEN. BAKE FOR 65 TO 70 MINUTES OR UNTIL CHICKEN IS FORK TENDER. 

SERVES 4