Crusty fried chicken

8 servings

Ingredients

Quantity Ingredient
9 pounds Chicken breasts,thighs,legs
2 packs Garlic salad dressing mix
3 tablespoons Flour
2 teaspoons Salt
¼ cup Lemon juice
2 tablespoons Soft butter
Fat or salad oil
1 cup Milk
1½ cup Pancake mix

Directions

Using paper towels, wipe chicken. Combine dressing mix, flour, and salt in small bowl. Add lemon juice and butter; mix into smooth paste.

Brush all sides of chicken pieces with paste. Stack in bowl; cover and refrigerate overnight.

About 1½ hours before mealtime, place ½ inch fat in bottom of Dutch oven; heat.

Dip chicken parts in milk then pancake mix. Coat well. Dust off excess. Lightly brown in hot fat, turning with tongs, not a fork.

Place browned chicken 1 layer deep in shallow baking pan. Spoon half of the remaining dipping milk over pieces.

Cover with lid or aluminum foil and bake in 375 F. oven for 30 minutes. Remove lid, baste with remaining milk and cook uncovered for 20 to 30 minutes, until tender.

**JJ** 102995.2057

* COPIED Submitted By COOKING On 10-29-95

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