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1
Puree all marinade ingredients in a blender.
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2
Transfer marinade to a large bowl and toss with chicken to coat.
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3
Marinate chicken, covered and chilled, turning once, 8 to 12 hours.
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4
Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl.
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5
Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne.
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6
In another shallow bowl whisk together eggs and remaining teaspoon salt.
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7
Preheat oven to 350F.
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8
Remove chicken from marinade and pat dry with paper towels.
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9
Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess.
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10
Transfer to a platter and repeat with remaining chicken.
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11
Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces.
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12
When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total.
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13
Transfer chicken as browned to a rack set in a shallow baking pan.
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14
When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes.
