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Crusty Fried Chicken

May 30, 2010

 

3 (3 lb) broiler-fryers..cut in pieces
2 pks garlic salad dsg mix (like good season
3 tbs flour
2 tsp salt
1/4 c lemon juice
2 tbs soft butter Or regular margarine
cooking oil
1 cup milk
1 1/2 cup pancake mix

Wipe chicken pieces with a damp paper towel. Combine salad dressing mix, flour & salt in a small bowl. Add lemon juice and butter, mix to a smooth paste. Brush chicken on all sides w/ spice paste. Store coated chicken in refrigerator over night.

About 1 1/2 hour before serving heat 1/4 inch-1/2 inch oil in large skillet. Dip chicken in milk, then coat w/ pancake mix. Lightly brown in hot oil. When browned place in a shallow baking pan, one layer deep. Spoon half of remaining dipping milk over chicken. cover w/ foil. Bake at 375 x 30 minutes. Remove foil, baste w/ drippings and bake 20-30 more minutes.
 

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RELATED TOPICS: Recipe, Field Food

 
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