This is a long-time family favorite. The chicken is good hot or cold.
3 frying chickens (1 1/2 to 3 pounds each), cut into serving pieces
4 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese
1 tablespoon salt
1/3 cup parsley, chopped
1 1/3 cups butter or margarine
1 clove garlic, crushed
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Wash chicken pieces and pat dry. Combine the breadcrumbs with the cheese, salt, and parsley. Mix well and spread in a shallow dish. Set aside. Melt butter and then add garlic, mustard, and Worcestershire sauce. Stir well, and let the butter mixture cool but not congeal. Preheat the oven to 350 degrees. Dip the chicken pieces into the butter mixture and then roll in the bread crumb mixture. Make sure each piece is well coated. Place the coated chicken in shallow baking trays and drizzle with remaining butter. Bake until golden and tender--about 1 to 1 1/4 hours. Baste once or twice with pan drippings.