| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Copycat, Poultry |
8 |
Servings |
INGREDIENTS
|
|
—–marinade—– |
| 3 |
lb |
Chicken |
| 2 |
pk |
Italian salad dressing mix |
| 3 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
c |
Lemon juice —coating—– |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Pancake mix |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Sage |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Make a paste out of the marinade ingredients. Coat chicken evenly. Stack
chicken pieces in a bowl. Cover and refrigerate overnight or at least for
several hours. Mix pancake mix with other seasonings. Dip pieces of chicken
in milk, then in pancake coating. Dust off excess. Lightly brown in skillet
with 1/2 inch vegetable oil in it. Brown for 4 minutes each side. Remove
and place in a single layer on shallow baking pan. Seal with flour. Bake
for 1 hour at 350^F. Uncover and baste again with milk Return, uncovered,
to oven heated to 400^F, to crisp for 10 minutes.
Posted to MM-Recipes Digest V4 #082 by "Jenny S. Johanssen"
<johanssen@matnet.com> on Mar 22, 1997
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