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Fried Chicken

3 lb fryer
2 packages (0.6 oz each) Italian Salad Dressing Mix powder
3 T. flour
2 t. salt
1/4 cup lemon juice
2 T. oil

Cut a fryer into 9 pieces and discard the back portion. Make smooth
paste of the flour, salt, lemon juice and oil to use as a marinade.

Spred mixture evenly over each piece of the cut-up fryer and stack
pieces in a bowl. Cover it and keep refrigerated about an hour
(longer or overnight for a strong flavor). Heat 1 1/2 pints oil in
heavy 3 quart saucepan or use automatic deep fryer--either method,
kep the temperature of the oil at 400!-425! because the chicken
will be greasy if the oil is not hot enough.

Dip each piece of the chicken into a bowl containing about 2 cups
of Club Soda (or beer) and then lightly dust in boxed pancake flour
or self-rising flour. Shake off the excess. Don't overcoat or
coating may break off while frying. Also keep oil temperature in
check.

Fry a few pieces at a time for 4-6 minutes or until coating is
golden brown. Put enough water in a shallow open pan to fill it
1/4" to 1/2" deep and place browned chicken, skin-side-up, breast
pieces in first as the bone structure will lift the chicken pieces
up out of the liquid and bake at 350! for 30-35 minutes or until
chicken is tender. While chicken is baking, sprinkle each piece
with a little of the pancake flour and a few drops of water and a
spoonful of drippings drizzle over that, for a crispier coating.
For a more moist, cover pan with ktichen foil during last 10 minutes
of baking time.

Serves six.

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