8 chicken breast, skinned
2 c. milk
1 tsp. Kitchen Bouquet seasoning
2 dashes Tabasco sauce
Salt
Pepper
3 c. self-rising flour
1 pkg. Italian dressing powder
Melted butter
2 tbsp. paprika
2 tbsp. seasoned salt

Dip chicken in cold water and drain. Skin chicken and slice breasts to the bone 2 or 3 lengths of the chicken. Salt and pepper chicken lightly. Make marinated mixture of milk, Kitchen Bouquet and Tabasco sauce. Italian dressing and marinate chicken for 30 minutes. Combine flour, seasoned salt and paprika. Roll each piece in flour mixture. Fry in Crisco 3 minutes. Place in aluminum foil tightly and bake 30 to 45 minutes at 350 degrees. Baste every 10 minutes with melted butter.