3 lb fryer parts
2 pk good seasons italian salad
1 dressing mix
3 T flour
2 t salt
1/4 c lemon juice
2 T butter
8 oz corn oil
2/3 c shortening
1 c milk
1 1/2 c pancake mix
1 t paprika
1/2 t powdered sage
1/4 t pepper
Wipe chicken pieces dry. Make a paste of salad dressing mix, flour, salt, lemon juice and butter.
Brush on to coat chicken evenly with paste. (Cover both sides of chicken) Refrigerate chicken pieces several hours or overnight. 1 1/2 hours before serving, heat oil and shortening till melted in a heavy saucepan.
Pour part of this into two heavy skillets so each is covered about 1" deep. (After each batch of chicken replace oil in each skillet.) Combine pancake mix with paprika, sage and pepper.
Dip each paste covered chicken piece first in milk and then in pancake mixture. Dust off excess and place skin side down in the very hot oil mixture, browning on each side until golden blonde.
Place browned pieces in shallow baking pans in single layer, skin side up. Spoon remaining milk over pieces. Seal with foil on 3 sides of pan, leaving one side unsealed.
Bake about 40 minutes at 375 degrees. Remove foil entirely and bake another 8 to 10 minutes or till coating is crispy. Baste with milk and drippings every few minutes. Serves 6-8.