3 lb fryer parts
2 pk good seasons italian salad
1 dressing mix
3 T flour
2 t salt
1/4 c lemon juice
2 T butter
8 oz corn oil
2/3 c shortening
1 c milk
1 1/2 c pancake mix
1 t paprika
1/2 t powdered sage
1/4 t pepper
Wipe chicken pieces dry. Make a paste of salad dressing mix, flour,
salt, lemon juice and butter. Brush on to coat chicken evenly with
paste. (Cover both sides of chicken) Refrigerate chicken pieces
several hours or overnight. 1 1/2 hours before serving, heat oil and
shortening till melted in a heavy saucepan. Pour part of this into
two heavy skillets so each is covered about 1" deep. (After each
batch of chicken replace oil in each skillet.) Combine pancake mix
with paprika, sage and pepper. Dip each paste covered chicken piece
first in milk and then in pancake mixture. Dust off excess and place
skin side down in the very hot oil mixture, browning on each side
until golden blonde. Place browned pieces in shallow baking pans in
single layer, skin side up. Spoon remaining milk over pieces. Seal
with foil on 3 sides of pan, leaving one side unsealed. Bake about 40
minutes at 375 degrees. Remove foil entirely and bake another 8 to 10
minutes or till coating is crispy. Baste with milk and drippings
every few minutes. Serves 6-8.
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