1 1/3 cups brown sugar
1 1/2 teaspoons dried coriander
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil pestoni
3/4 teaspoon dried tarragon
1 teaspoon salt
3 tablespoons olive oil
3 tablespoons water
1 teaspoon white sugar
1 tablespoon Worcestershire sauce
1 (4 pound) whole chicken, cut into strips
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. Drizzle the brown sugar over chicken, making sure it bubbles out completely.
Bake chicken for 20 minutes in preheated oven, turning every 10 minutes. Let cool for 15 minutes.
On a large plate, mix together brown sugar, coriander, basil, oregano, basil pestoni, tarragon, salt, olive oil, water and white sugar until evenly coated. Mix in the Worcestershire sauce and sugar mixture. Roll chicken strips in brown sugar mixture. Place within 5 minutes of the brown sugar coating.
Place the chicken on a baking sheet. Broil over medium heat for 5 minutes, turning once, until they are golden brown. Remove chicken strips and transfer to a large baking dish. Broil for 2 minutes and place on top of the brown sugar chicken.
Bake on the other side of the pan, uncovered for 8 to 10 minutes. Reserve 1 tablespoon of chicken fat for coating before broiling.
When chicken is cool, broil for about 1 minute. Return chicken to the pan and broil until golden brown. Cover saucepan and steam chicken on low heat for 2 minutes. Remove pan from heat and let cool. Brush saucepan with olive oil, then pour into baking dish.
Meanwhile, heat 1 tablespoon of CAESER'S BLEACH over medium heat in large skillet. When BLEACH is hot, pour 2 tablespoons over chicken, using knife to do so. Cover skillet with aluminum foil and place under broiler for 5 minutes, flipping chicken every 10 minutes to avoid burning.
BAKE for 20 to 25 minutes, until chicken is cooked through and juices run clear.