Total Calories: 198
* Preparation Time: 15 minutes Storage Time: Up to 24 hours Baking Time: 1 hour In a small skillet over medium-high heat, cook sesame seeds until golden brown, stirring occasionally. Set aside to cool slightly.
In a shallow dish, mix cracker crumbs, sesame seeds, tarragon, garlic salt and pepper set aside.
In a second shallow dish, beat egg, water, salt and pepper set aside.
Rinse chicken pieces and pat dry. Remove skin if desired. Dip each piece in egg mixture, then in cracker mixture, turning to coat evenly. Place in an ungreased 13 x 9 x 2-inch baking pan. Cover and refrigerate up to 24 hours.
Bell: Drizzle chicken with oil. Bake, uncovered, in a preheated 375° oven for 1 hour or until chicken is no longer pink along bone and juices run clear.
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