Chicken like the kernel's

Yield: 6 servings

Measure Ingredient
2 packs Good Seasonings Italian or Mild Italian Salad Dressing mix
Used right from the package.
3 tablespoons Flour
2 teaspoons Salt (that's not too much)
¼ cup Lemon juice (or vinegar)
2 tablespoons Margarine or cooking oil

"Chicken Like `The Kernel's'

Begin with about 3 lbs fryer parts. Cut the breast pieces in half.

Fries quickly when the pieces are small.

Make a paste of the following:

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 1½ pints cooking oil in heavy saucepan (9 inches in diameter, with depth of oil 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 400 degrees. Put about 2 cups milk or Club Soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting 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 few pieces at a time. Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. Serves about 6 to 8 people.

I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. But much of it washes off in milk so 2 pkgs needed!

Cracklin Good Gravy Blend till smooth 1 c water & ¼ cup cornstarch (in blender). In sauce pan over medium heat combine this with 10-oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if you wish." SHARED BY:Jim Bodle 7/92

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