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Fried Chicken
3 pounds chicken, cut up
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice, or vinegar
2 tablespoons margarine, for deep frying
1 1/2 pints oil, for deep frying
2 cups milk or beer
pancake mix
Mix salad dressing mix, flour, salt, lemon juice and margarine to
make a paste. Spread paste evenly over chicken. Stack in a bowl,
cover and refrigerate at least two hours or, better yet, over night.
About one hour before serving, heat about 1 1/2 pints of oil in a
heavy 9 inch saucepan to 425 degrees. Oil should be about three
inches deep.
Pour milk, club soda or beer in a deep, narrow bowl. Dip each
piece of chicken in the liquid, then dust with pancake flour. Do
not overcoat. Let pieces dry a few minutes without touching each
other. Fry a few pieces at a time until coating is crisp. Drain
and place on a cookie sheet one inch apart. Bake, uncovered, at
350 degrees for 30 minutes.
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Fried 23