MomsMenu.com Recipe Finder COLONEL-STYLE KENTUCKY FRIED CHICKEN

1 (3 lb.) fryer chicken, cut in serving pieces
2 env. Italian-style salad dressing mix
1/2 to 1 tsp. salt
3 tbsp. flour
1/4 c. lemon juice
2 tbsp. butter, softened
1 1/2 pt. (24 oz.) salad oil for frying
1 1/2 c. pancake mix
1 tsp. paprika
1/2 tsp. sage
1/2 tsp. pepper
1 c. milk
Wipe chicken dry. Make paste of salad dressing mix, flour, salt, lemon juice and butter; brush to coat chicken evenly. Stack pieces in bowl; cover and refrigerate several hours.
About 1 1/2 hours before serving, heat oil, 1/2 inch deep in large skillet. (Do in two batches or use 2 skillets. Pieces should not be crowded.)
Combine the pancake mix, paprika, sage and pepper. Dip chicken pieces in milk, then in the mixture of pancake mix, paprika, sage and pepper, coating well. Dust off excess. Lightly brown chicken in oil, about 4 minutes on each side. Place chicken pieces in single layer in shallow pans. Spoon remaining milk over pieces. Seal pans with foil. Bake 1 hour at 350 degrees.
Uncover, raise oven temperature to 400 degrees, and bake 10 minutes more to crisp chicken, basting once more with milk, if desired. Makes 8 servings.

BAKED KENTUCKY FRIED CHICKEN
1 or more cut up chicken or any parts you prefer
DRY COATING MIXTURE:
3 c. self rising flour or Bisquick
1 tbsp. paprika
2 env. tomato Lipton cup-a-soup (dry)
2 pkgs. Good Seasons Italian dressing mix (dry)
1 tsp. seasoned salt (McCormick's, Lawry's or choice)
Mix all dry coating ingredients well. Shake chicken in dry mixture and place in greased baking dish. Dab melted butter or chicken. Bake 1 hour at 350 degrees basting occasionally with water and oil (mixed). This recipe makes about 1 quart of coating; you may prefer to divide the recipe in half.