Finger-Poppin' Fried Chicken Strips

• 10 oz. chicken thigh meat, cut into 3/8-inch strips
• 1 envelope Italian style salad dressing mix
• 1 Tbsp. flour
• 2 Tbsp. lemon juice
• 1 Tbsp. butter, softened
• 3/4 c. pancake mix
• 3/4 tsp. paprika
• 1/4 tsp. sage
• 6 Tbsp. milk
• oil for deep frying
• ground pepper to taste

1. Pat chicken pieces dry.
2. Make a paste of flour, salad dressing mix, lemon juice and butter.
3. Stir chicken strips into the paste to coat evenly.
4. Cover and refrigerate one hour or more.
5. About one hour before serving, heat oil 1/2 inch deep in a large skillet and preheat oven to 350u0b0.
6. Combine pancake mix, paprika, sage and pepper in a plastic or paper bag.
7. Moisten the marinated chicken strips with milk.
8. Drain off any excess and reserve.
9. Turn chicken into bag of seasoned pancake mix.
10. Shake to coat well.
11. Fry chicken strips in hot oil, stirring to separate, for 1 to 2 minutes until lightly browned.
12. Remove with slotted spoon and drain on paper towels.
13. Spread chicken in a single layer in a shallow baking pan. Sprinkle lightly with reserved milk.
14. Cover with foil.
15. Bake at 350u0b0 for 10 to 12 minutes.
16. Uncover, raise temperature to 400u0b0 and bake 5 minutes more to crisp chicken, basting once more with milk, if desired.
17. Let cool slightly before serving.
18. Makes 4 hors d'oeuvres or 2 entree portions.

chicken thigh meat, italian style salad dressing mix, flour, lemon juice, butter, pancake mix, paprika, sage, milk, oil, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603398 (may not work)