3 pounds chicken parts, cut into
small pieces
2 0.6-ounce packages Italian salad
dressing mix
3 tablespoons all-purpose flour
¼ cup lemon juice (about
1 lemon)
2 teaspoons salt
2 tablespoons butter, at room temperature
1½ cups pancake mix
1 teaspoon paprika
½ teaspoon ground sage
¼ teaspoon pepper
1 cup milk
3 cups vegetable oil for frying
Wipe chicken dry. Combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl and refrigerate several hours.
Combine pancake mix with paprika, sage, and pepper. Dip chicken parts into milk and then into pancake mixture. Dust of excess.
Heat oil in large skillet and fry pieces until lightly browned, about 4 minutes on each side. Place chicken in shallow pan and spoon any remaining milk over pieces. Seal with foil.
Bake at 350 degrees for 1 hour. Uncover and bake 20 minutes at 400 degrees to crisp chicken. Makes 6 to 8 servings.