3 lbs. fryer parts
2 c. milk
Club soda
Pancake flour

Make a paste of the following:

2 pkgs. Good Seasons Italian salad dressing
2 tsp. salt
3 tbsp. flour
1/4 c. lemon juice (or vinegar)
2 tbsp. butter

Mix paste thoroughly and spread evenly over chicken. Stack chicken in a bowl, cover and refrigerate for two hours (overnight is best). One hour before serving, heat oil 3" deep to 425 degrees. Pour milk and soda in bowl. Dip chicken into the liquid, drain and dip into pancake flour. Don't overcook! Dry pieces for a few minutes without letting them touch each other. Fry until brown, then bake on cookie sheet for 30 minutes until done.