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fryer parts Italian salad dressing flour salt lemon juice butter salad oil milk pancake mix paprika sage pepper
Viewed: 10 - Published at: 3 months agoIngredients
- 3 lb. fryer parts, cut small
- 2 pkg. Italian salad dressing mix from Good Seasons
- 3 Tbsp. flour
- 2 tsp. salt
- 1/4 c. lemon juice
- 2 Tbsp. butter, softened
- 1 pt. (8 oz.) salad oil
- 1 c. milk
- 1 1/2 c. pancake mix
- 1 tsp. paprika
- 1/2 tsp. sage
- 1/4 tsp. pepper
Method
- Wipe chicken dry.
- Make paste of first 5 ingredients; brush to coat chicken evenly.
- Stack pieces in bowl.
- Cover and refrigerate several hours.
- One and one-half hours before serving, heat 1/2-inch oil in 2 large skillets so chicken won't be crowded.
- Dip pieces in milk, then in pancake mix, mixed with paprika, sage and pepper; coat well.
- Dust off excess.
- Lightly brown about 4 minutes each side.
- Place in 1 layer in shallow pans.
- Spoon remaining milk over pieces.
- Seal with foil.
- Bake 1 hour at 350°. Uncover; bake 10 minutes at 400° to crisp chicken.
- Baste with milk again.
- Serves 8.
