Kentucky-Style Fried Chicken

• 3 lb. chicken parts, cut into small pieces
• 2 (0.6 oz.) pkg. Italian salad dressing mix
• 3 Tbsp. flour
• 2 tsp. salt
• 1/4 c. lemon juice
• 2 Tbsp. butter (at room temperature)
• 3 c. (24 oz.) vegetable oil (for frying)
• 2 c. milk or club soda
• 1 1/2 c. pancake mix
• 1 tsp. paprika
• 1/2 tsp. sage
• 1/4 tsp. pepper

1. Combine salad dressing mix, flour, salt, lemon juice and butter into a paste and coat chicken evenly.
2. Stack pieces in a bowl; cover and refrigerate for several hours or overnight.
3. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy 9-inch saucepan.
4. Put 2 cups milk or club soda in bowl and dip each piece of chicken in the liquid.
5. Combine pancake mix, paprika, sage and pepper.
6. Dust chicken with pancake mix.
7. Dry pieces a few minutes without letting them touch.
8. Fry a few pieces at a time 5 to 6 minutes.
9. Place fried chicken on cookie sheet or shallow pan. Bake, uncovered, at 350u0b0 for 30 minutes.

chicken, italian salad dressing mix, flour, salt, lemon juice, butter, vegetable oil, milk, pancake mix, paprika, sage, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837 (may not work)