Col. Sanders' Style Kentucky Fried Chicken

• 3 lb. fryer parts, cut small
• 2 pkg. Italian salad dressing mix from Good Seasons
• 3 Tbsp. flour
• 2 tsp. salt
• 1/4 c. lemon juice
• 2 Tbsp. butter, softened
• 1 pt. (8 oz.) salad oil
• 1 c. milk
• 1 1/2 c. pancake mix
• 1 tsp. paprika
• 1/2 tsp. sage
• 1/4 tsp. pepper

1. Wipe chicken dry.
2. Make paste of first 5 ingredients; brush to coat chicken evenly.
3. Stack pieces in bowl.
4. Cover and refrigerate several hours.
5. One and one-half hours before serving, heat 1/2-inch oil in 2 large skillets so chicken won't be crowded.
6. Dip pieces in milk, then in pancake mix, mixed with paprika, sage and pepper; coat well.
7. Dust off excess.
8. Lightly brown about 4 minutes each side.
9. Place in 1 layer in shallow pans.
10. Spoon remaining milk over pieces.
11. Seal with foil.
12. Bake 1 hour at 350u0b0. Uncover; bake 10 minutes at 400u0b0 to crisp chicken.
13. Baste with milk again.
14. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948300 (may not work)