Kernel censor's fried chix
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole milk |
| 1 | cup | Club soda |
| 3 | pounds | Chicken fryer parts |
| 1 | cup | Aunt Jemima Pancake Mix |
| 2 | packs | Good Seasons Italian Mild -- |
| Salad dressing mix | ||
| 3 | tablespoons | All-purpose unbleached |
| Flour | ||
| 2 | teaspoons | Salt |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Vegetable cooking oil |
Directions
Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or more hours. Combine the last 5 ingredients to make a paste. Spread the paste over the chicken. Stack pieces in a bowl, cover, and let stand in refrigerator overnight. About one hour before serving, heat about 1-½ pints of cooking oil in a heavy saucepan or deep-fry pot to 425F. Oil should be about 3 inches deep. While oil is heating, put milk and club soda in a deep narrow bowl and dip each piece of chicken in the liquid; letting the excess liquid drip off. Dust pieces lightly, but evenly with Aunt Jemima Pancake Mix. Do not overcoat. Air dry the pieces for a few minutes without letting the pieces touch each other. Deepfry a few pieces at a time in the hot oil, and place on a cookie sheet; bake uncovered for 30 minutes in the oven at 350F.
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