Pan Fried Chicken

• 1 cup all-purpose flour
• 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
• 2 envelopes Italian salad dressing mix
• 1-1/2 teaspoons paprika
• 1 teaspoon seasoned salt
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon curry powder, optional
• 1 cup 2% milk
• 2 broiler/fryer chickens (4 pounds each), cut up
• 1/4 cup butter, melted

1. Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
2. In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
3. Bake at 350u0b0 for 35-50 minutes or until juices run clear.

flour, cream of chicken soup mix, italian salad dressing, paprika, salt, thyme, sage, onion powder, curry powder, milk, butter

Taken from www.tasteofhome.com/recipes/pan-fried-chicken/ (may not work)