Crispy Fried Chicken
2-1/2 to 3 lb. cut-up chicken (about 8 pieces)
1 cup buttermilk pancake mix
1/4 tsp. salt
1/4 tsp. ground black pepper
4 to 5 cups vegetable oil or vegetable shortening
Rinse chicken pieces well and pat dry. Combine pancake mix, salt and pepper in large bowl. Coat chicken well with dry mixture; shaking off any excess mix. Heat oil in a deep-fat fryer or large deep skillet to 375Â° F. Fry 3-4 pieces at a time in hot oil about 10-15 minutes or until golden brown and internal temperature is 165Â° F. Drain chicken on wire cooling rack or paper towel.
Yield: 6-8 servings