Fried Chicken

3 lbs. fryer chicken parts, cut small
2 envelopes Italian style salad dressing mix (Good Seasons)
3 tbs. flour
2 tsp. salt
1/4 cup lemon juice
2 tbs. butter softened
1½ pints (24 oz.) salad oil (for frying)
1 cup milk
1½ cups pancake mix combined with 1 tsp. paprika, ½ tsp. sage and ½ tsp. pepper

Wipe chicken dry. Make paste of salad dressing mix, flour, salt, lemon juice and butter; brush to coat chicken evenly. Stack pieces in bowl; cover and refrigerate several hours.

One and one half hours before serving, heat oil ½ inch deep in two large skillets (so chicken won't be crowded). Dip chicken pieces in milk, then in pancake mixture, coating well. Dust off excess. Lightly brown chicken in oil four minutes on each side. Place chicken pieces in single layer in shallow pans. Spoon remaining milk over pieces. Bake at 350° for 35 minutes.
JL in South Jersey

http://www.nancyskitchen