1 (3 lb.) fryer chicken, cut in serving pieces
2 env. Italian-style salad dressing mix
1/2 to 1 tsp. salt
3 tbsp. flour
1/4 c. lemon juice
2 tbsp. butter, softened
1 1/2 pt. (24 oz.) salad oil for frying
1 1/2 c. pancake mix
1 tsp. paprika
1/2 tsp. sage
1/2 tsp. pepper
1 c. milk

Wipe chicken dry. Make paste of salad dressing mix, flour, salt, lemon juice and butter; brush to coat chicken evenly. Stack pieces in bowl; cover and refrigerate several hours.

About 1 1/2 hours before serving, heat oil, 1/2 inch deep in large skillet. (Do in two batches or use 2 skillets. Pieces should not be crowded.)

Combine the pancake mix, paprika, sage and pepper. Dip chicken pieces in milk, then in the mixture of pancake mix, paprika, sage and pepper, coating well. Dust off excess. Lightly brown chicken in oil, about 4 minutes on each side. Place chicken pieces in single layer in shallow pans. Spoon remaining milk over pieces. Seal pans with foil. Bake 1 hour at 350 degrees.

Uncover, raise oven temperature to 400 degrees, and bake 10 minutes more to crisp chicken, basting once more with milk, if desired. Makes 8 servings.