Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. SET ASIDE FOR USE IN STEP 3.

2. COMBINE SALAD DRESSING, MUSTARD FLOUR, ONIONS AND LEMON JUICE; MIX WELL.

3. COAT CHICKEN EVENLY WITH SALAD DRESSING MIXTURE.

4. COMBINE BREAD CRUMBS, SESAME SEED, PARSLEY, THYME AND BASIL; MIX WELL.

5. DREDGE CHICKEN IN BREAD CRUMB MIXTURE.

6. ARRANGE CHICKEN, SKIN SIDE UP, ON GREASED SHEET PANS (ABOUT 40 PIECES PER PAN).

7. BAKE 1 TO 1 1/4 HOURS OR UNTIL DONE (180 F.) AND GOLDEN BROWN.

NOTE:

1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

NOTE:

2. IN STEP 2, 8 OZ (2 LEMONS) A.P. WILL YIELD 5 TBSP JUICE.

NOTE:

3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES ON LOW FAN WITH OPEN VENT.

NOTE:

4. OTHER SIZES AND PANS MAY BE USED. SEE RECIPE NO. A02500.

SERVING SIZE: 2 PIECES (

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.