2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice or vinegar
2 tbsp. melted butter or oil
3 lb. chicken fryer
1 pt. milk or club soda
2 1/2 c. dry pancake mix
1 tsp. paprika
1/2 tsp. powdered sage
1/4 tsp. pepper
1 1/2 pts. salad oil

Cut chicken up into small parts. Make paste of the first 5 ingredients, brush to coat chicken evenly. Stack pieces in a bowl. Cover and refrigerate 30 minutes.

Place milk in a deep bowl. Dip chicken pieces just to wet. Dust chicken with next 4 dry ingredients evenly to coat. Let chicken pieces dry 5 minutes without touching each other. Heat salad oil to 425 in heavy 9 inch pan. (Keep oil 2 inches deep.) Fry chicken 3 pieces at a time for 5 to 6 minutes. Spear with point of sharp knife to remove to baking sheet. Bake uncovered until tender. 350 degrees, 35 minutes.