COATING FOR CHICKEN

BAKED KENTUCKY FRIED CHICKEN 1 or more cut up chicken or any parts you prefer

DRY COATING MIXTURE:

3 c. self rising flour or Bisquick
1 tbsp. paprika
2 env. tomato Lipton cup-a-soup (dry)
2 pkgs. Good Seasons Italian dressing mix (dry)
1 tsp. seasoned salt (McCormick's, Lawry's or choice)

Mix all dry coating ingredients well. Shake chicken in dry mixture and place in greased baking dish. Dab melted butter or chicken. Bake 1 hour at 350 degrees basting occasionally with water and oil (mixed). This recipe makes about 1 quart of coating; you may prefer to divide the recipe in half.
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COLONEL SANDERS STYLE KENTUCKY FRIED
CHICKEN
2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp. paprika, 1/2 tsp. sage, 1/4 tsp. pepper
Oil for frying

Make paste from 1 package Italian seasoning, flour, salt, lemon juice and butter. Brush on chicken to coat evenly. Place in bowl and refrigerate several hours. Dip chicken in milk, then pancake mix, then 2nd package of Italian seasoning, coating well. Dust off excess. Lightly brown on each side, then place in pans. Single layer - do not crowd. Pans should have some oil on bottom first. Spoon remaining milk on chicken. Cover with foil. Bake 1 hour at 350 degrees. Uncover and bake 10 to 15 minutes at 400 degrees to brown and crisp.
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COL. S.'S STYLE KENTUCKY FRIED CHICKEN

3 lbs. fryer parts, cut sm.
2 pkgs. Italian salad dressing
2 tsp. salt
2 tbsp. butter, softened
1 1/2 c. pancake mix
1/2 tsp. sage
1 pt. salad oil
3 tbsp. flour
1/4 c. lemon juice
1 c. milk
1 tsp. paprika
1/4 tsp. pepper

Wipe chicken dry. Make paste of Italian dressing, salt, butter, flour and lemon juice. Brush to coat chicken evenly. Stack and refrigerate several hours. One and one half hours before serving, heat 1/2" oil in 2 large skillets so chicken won't be crowded. Mix up pancake mix with paprika, sage and pepper. Dip pieces of chicken in milk and then in pancake mixture. Coat well. Dust off excess. Lightly brown about 4 minutes each side of chicken. Place in 1 layer in shallow pans. Spoon remaining milk over pieces. Seal with foil. Bake 1 hour at 350 degrees. Uncover. Bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves 8.
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KRISPY KENTUCKY FRIED CHICKEN

3 lb. fryer parts
1 c. all purpose flour
1 tsp. rubbed sage
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika

Rinse chicken in cold water. Coat evenly with flour and spice mixture. Spread on wire rack to dry 15 minutes. Heat about 1/2" oil in heavy skillet with tight fitting lid, until oil sizzles when a drop of water is added. Avoid crowding pieces. Brown meaty pieces first, lightly on side skin side down. Turn and brown on other side. Reduce heat, cover skillet tightly and cook until chicken is tender on medium low heat about 30 minutes. Remove cover last 10 minutes to re-crisp chicken.

METHOD #2:
3 lb. fryer parts
2 pkgs. garlic salad dressing mix
1/4 c. lemon juice
1 c. milk
1 1/2 c. pancake mix (dry)
3 tbsp. flour
2 tsp. salt
2 tbsp. butter
1 tsp. paprika
1 tsp. rubbed sage

Wipe chicken with paper towel. Combine salad mix, flour and salt in bowl. Add lemon juice and butter. Mix to smooth paste. Brush to coat each piece of chicken evenly. Stack in bowl, cover, refrigerate overnight. One and one half hours before serving, heat 1/2" fat in skillet. Dip each piece in milk then pancake mix. Coat well. Dust off excess. Lightly brown in hot fat. Turn with tongs, not fork, place chicken in shallow pan, one layer deep, spoon remaining dip and milk over chicken, seal with foil or cover with lid. Bake at 375 degrees for 30 minutes. Baste with milk. Remove lid and bake, uncovered for another 25 to 30 minutes. Serves 8.
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