November 1, 2009

KENTUCKY FRIED CHICKEN

KENTUCKY FRIED CHICKEN

3 lbs. fryer parts, cut Sm.
2 pkg. Italian salad dressing
2 tsp. salt
2 tbsp. butter, softened
1 1/2 c. pancake mix
1/2 tsp. sage
1 pt. salad oil
3 tbsp. flour
1/4 c. lemon juice
1 c. milk
1 tsp. paprika
1/4 tsp. pepper

Wipe chicken dry. Make paste of Italian dressing, salt, butter, flour and lemon juice. Brush to coat chicken evenly. Stack and refrigerate several hours. One and one half hours before serving, heat 1/2" oil in 2 large skillets so chicken won't be crowded. Mix up pancake mix with paprika, sage and pepper. Dip pieces of chicken in milk and then in pancake mixture. Coat well. Dust off excess. Lightly brown about 4 minutes each side of chicken. Place in 1 layer in shallow pans. Spoon remaining milk over pieces. Seal with foil. Bake 1 hour at 350 degrees. Uncover. Bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves 8.

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