Big Bucket In The Sky
Yield: 8 Servings
3 lb chicken fryer parts,cut small
2 pk good seasons dressing mix
3 T flour
2 t salt
1/4 c lemon juice
2 T butter (or margarine)
1 pt corn oil
2/3 c crisco solid shortening
1 c milk
1 1/2 c boxed pancake mix combined
1 t paprika
1/2 t sage,powdered
1/4 t pepper
Wipe Chicken pieces dry. Make paste of first 5 ingredients. Brush to coat chicken evenly with paste. Cover skin-side and underside well. Stack pieces in large refrigerator container. Cover or seal in foil. Refrigerate several hours or better yet overnight.
1 and 1/2 hours before serving, heat oil and Crisco till melted in heavy saucepan. Put just enough of this into 2 large heavy skillets that it covers the bottom of the pans 1" deep. The shortening will have to be replaced as you remove the fried pieces and continue to fry other pieces. Once it is melted, just set it aside.
Dip each paste covered piece of chicken first in milk and then into pancake mixture, having combined it as directed above with the last 3 ingredients. Dust off excess and place skin-side down first in the very hot oil mixture, browning the pieces on each side till golden blond.
Place browned pieces in shallow baking pans in single layer, skin-side up. Spoon remaining milk over pieces. Seal with foil on 3 sides o pan, leaving 1 side unsealed. Bake about 40 minutes at 375 degrees F or till chicken is fork tender.
Remove foil entirely and bake another 8 to 10 minutes or till coating is crispy. Baste with milk and pan drippings ever few minutes. Serves 6 to 8. Leftovers keep up to a week refrigerated.