K FRIED CHICKEN
Shared by: Second Banana on 7/12/2016
Prep Time 2 Hours 15 Minutes
Process Time 30 Minutes
Overall Time 2 Hours 45 Minutes
Course Main Dish
Preparation Style Multiple Methods
|Additional Info:||After coating the chicken should be refrigerated for at least 2 hours.|
|This recipe serves 8|
2 packages Italian salad dressing mix
3 tablespoons All-purpose flour
2 teaspoons Salt
1/4 cup Lemon juice
2 tablespoons softened Margarine
3 pounds cut up Chicken
1 1/2 pints Canola oil
2 cups Milk, 2%
1/2 cup Pancake Mix
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|Directions Before baking, preheat oven to 350°F / Gas Mark 4
Mix salad dressing mix, flour, salt, lemon juice and margarine to make a paste. Spread paste evenly over the chicken pieces. Stack in a bowl, cover and refrigerate at least two hours or can be refrigerated over night.
Heat about 1 1/2 pints of oil in a heavy saucepan to 425° degrees. The oil should be about three inches deep.
Pour milk in a deep, narrow bowl. Dip each piece of chicken in the milk then dust with the pancake flour. Shake off any excess pancake mix. Place on a plate without touching each other, to let pieces absorb the pancake mix for a a few minutes.
Fry a few pieces at a time until coating is crisp. Drain and place on a cookie sheet one inch apart. Bake, uncovered, in the preheated oven for 30 minutes.