| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Italian |
Chicken, Cookies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whole milk |
| 1 |
c |
Club soda |
| 3 |
lb |
Chicken fryer parts |
| 1 |
c |
Aunt Jemima Pancake Mix |
| 2 |
pk |
Good Seasons Italian Mild; salad dressing mix |
| 3 |
tb |
All-purpose unbleached flour |
| 2 |
ts |
Salt |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Vegetable cooking oil |
INSTRUCTIONS
Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or
more hours. Combine the last 5 ingredients to make a paste. Spread the
paste over the chicken. Stack pieces in a bowl, cover, and let stand in
refrigerator overnight. About one hour before serving, heat about 1-1/2
pints of cooking oil in a heavy saucepan or deep-fry pot to 425F. Oil
should be about 3 inches deep. While oil is heating, put milk and club soda
in a deep narrow bowl and dip each piece of chicken in the liquid; letting
the excess liquid drip off. Dust pieces lightly, but evenly with Aunt
Jemima Pancake Mix. Do not overcoat. Air dry the pieces for a few minutes
without letting the pieces touch each other. Deep fry a few pieces at a
time in the hot oil, and place on a cookie sheet; bake uncovered for
30 minutes in the oven at 350F.
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