6 chicken breasts, boned and skinned

1 ½ cups buttermilk

2 tablespoons lemon juice

2 teaspoons worcestershire sauce

1 teaspoon soy sauce

1 teaspoon paprika

1 teaspoon poultry seasoning

1 teaspoon salt

1 teaspoon pepper

2 cloves garlic, crushed

4 cups soft bread crumbs

½ cup sesame seeds

¼ cup butter or margarine, melted

¼ cup vegetable shortening, melted

Cut chicken into half inch strips.  Combine the next nine ingredients.  Add chicken to the mixture and coat well.  Cover and refrigerate 6 hours or overnight.  Drain chicken.  Meanwhile in a plastic bag, mix bread crumbs and sesame seeds.  Add chicken, a small amount at a time, to bag, tossing to coat well.  Place in two greased 13×9-inch pans.  Pour butter and shortening over chicken.  Bake for 35 to 40 minutes or until golden brown at 350°.