I found this old recipe that I played with and perfected it I thought, when Kentucky Fried Chicken first came out. Back then we thought it was pretty good. I haven’t fixed this in so long and now that I found it in a very old file folder I might use it again, there is no MSG in it either.
3 pounds chicken parts, cut into small pieces
2 pkgs. (6-oz.) Italian salad dressing mix
3 Tbsp. flour
1/4 cup lemon juice
1 Tbsp. butter, room temperature
1-1/2 cups pancake mix
1 tsp, paprika
1/2 tsp. sage
3/4 tsp. pepper
1 cup milk
24-oz. vegetable oil (I now use peanut oil)
Preheat oven to 350*F.
Wipe chicken dry. combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl and refrigerate for several hours. Combine pancake mix with spices. Dip chicken parts into milk and then into pancake mix. Dust off excess. Heat oil in a large skillet and fry pieces lightly until browned, about 4 minutes on each side. Place in sahllow pan and spoon milk over the chicken pieces. Seal with foil and bake for 1 hour, uncover and bake 10 minutes at 400*F to finish cooking the chicken. Baste the chicken with milk again. Serves 6-8.
Serve this with coleslaw and mashed potatoes and packaged or canned chicken gravy.