Categories: Poultry 
      Yield: 8 servings 
  
      3 lb Chicken fryer parts 
           Seasoning Paste: 
      2 pk Italian Dressing mix** 
      3 tb Flour 
      2 ts Salt 
    1/4 c  Lemon juice (or vinegar) 
      2 tb Margarine or cooking oil 
           Coating Mix: 
      2 c  Milk, club soda or beer 
           Dry pancake mix 
           For Frying: 
  1 1/2 pt Cooking oil 
  
  **Note: Use the Good Seasoning brand Italian or Mild Italian Dressing 
  Mix right from the package. 
   
  Begin with about 3 lbs fryer parts. Cut the breast pieces in half. 
  Fries much quicker when pieces are small. 
   
  Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon 
  or vinegar, and margarine or oil) . Spread this paste evenly over 
  chicken pieces. Stack in a bowl; cover and refrigerate at least two 
  hours or better yet, overnight. About 1 hour before serving, heat 
  about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in 
  diameter,with the depth of oil of about 3 inches) to a temperature of 
  425 degrees. 
   
  I prefer my Oster Super Cooker, but using an electric deep fryer I 
  would have the temperature at about 400 degrees. Put about 2 cups 
  milk or club soda or beer in a deep, narrow bowl & dip each piece 
  chicken in the liquid, letter the excess drip off. Dust lightly but 
  evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT 
  OVERCOAT!!! Dry pieces a few minutes without letting them touch each 
  other. Fry a few pieces at a time. Place on a cookie sheet without 
  letting them touch each other and bake at 350F uncovered for 30 
  minutes. Serves 6-8 persons. 
   
  I encourage you to experiment with amount of salad dressing mix 
  according to your own taste preferences, but much of it washes off in 
  the milk so 2 packages are at least needed.