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KENTUCKY - STYLE FRIED CHICKEN 
3 lbs. fryer parts, cut sm.
2 pkgs. Good Seasons Italian salad dressing mix
2 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, softened
1 1/2 pts. salad oil
1 c. milk
1 1/2 c. pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper

Wipe chicken dry. Make paste of next 5 ingredients; brush to coat chicken evenly. Stack pieces in bowl, cover and refrigerate several hours. At least 1 1/2 hours before serving time, heat 1/2 inch oil in two large skillet so chicken won't be crowded. Dip pieces in milk, then in pancake mix, coating well.

Lightly brown about 4 minutes on each side. Place 1 layer in shallow pans; spoon remaining milk over pieces. Seal with foil. Bake at 350 degrees for 1 hour, uncover. Increase heat to 400 degrees and continue to bake for an additional 10 minutes to crisp chicken. Baste with milk again. Makes 8 servings.

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