3 lb. fryer parts, cut up (breasts should be halved)
2 pkg. Good Seasons Italian Salad Dressing Mix (dry)
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice or white vinegar
2 tbsp. melted butter
Oil for deep frying
1 c. milk, club soda or beer
1 1/2 to 2 c. pancake mix
1 tsp. paprika
1/2 tsp. powdered sage
1/4 tsp. pepper

Make a paste of dry dressing, flour, salt, lemon juice and butter. Coat chicken with paste. Cover and marinate at least 2 hours. One hour before serving, heat enough oil in a 9 inch heavy pan to a 3 inch depth to 425 degrees. (A 1 x 1 x 1 inch bread cube will brown in 1 minute.)

Mix pancake mix with paprika, sage, and pepper. Dip chicken pieces in milk then pancake mix. Let each piece dry for 4 to 5 minutes. Fry in hot oil without turning for 5 to 6 minutes. Remove carefully and place on shallow baking pan. Do not let pieces touch. Bake at 350 degrees for 25 to 30 minutes.