- 6
- 30 mins
- 36 mins
4/5
(1 Votes)
Ingredients
- 3 lbs Chicken Parts
- 2 pkg Good Seasons Italian or Mild Italian Salad Dressing Mix Used Dry From The Package
- 3 tsp Flour
- 2 tsp Salt
- 1/4 cup Lemon Juice or Vinegar
- 2 tsp Margarine or Cooking Oil
- 1 1/2 pt Cooking Oil
- 2 cup Milk or Club Soda or Beer
- Aunt Jemima Pancake Flour
Preparation
Step 1
Make a paste of the flour Good Seasonings and lemon juice. Spread this evenly over dry chicken pieces. Stack in bowl; cover and refrigerate at least 2 hours or better yet overnight. About 1 hour before serving, heat oil in heavy saucepan 9-inches in diameter with depth of oil about 3-inches to a temperature of 425 degrees. Put milk in deep narrow bowl and dip each piece chicken in the liquid, letting excess drip off. Dust lightly but evenly in the pancake flour. DO NOT OVERCOAT!!! Dry pieces a few minutes without letting them touch each other on wire rack. Fry a few pieces at a time for 5-6 minutes each. Place on sprayed cookie sheet without letting them touch each other and bake uncovered in a 350 oven for 30 minutes.
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