Kernel censor's fried chix
Fried Chicken Cookies Dressings
Last updated 6/12/2012 12:46:08 AM. Recipe ID 6253. Report a problem with this recipe.
Title: Kernel censor's fried chix
Categories: Chicken, Cookies, Dressings
Yield: 6 Servings
1 c Whole milk
1 c Club soda
3 lb Chicken fryer parts
1 c Aunt Jemima Pancake Mix
2 pk Good Seasons Italian Mild --
Salad dressing mix
3 tb All-purpose unbleached
2 ts Salt
1/4 c Lemon juice
2 ts Vegetable cooking oil
Wash chicken pieces, pat dry, and allow to air dry in refrigerator
for 1 or more hours. Combine the last 5 ingredients to make a paste.
Spread the paste over the chicken. Stack pieces in a bowl, cover, and
let stand in refrigerator overnight. About one hour before serving,
heat about 1-1/2 pints of cooking oil in a heavy saucepan or deep-fry
pot to 425F. Oil should be about 3 inches deep. While oil is heating,
put milk and club soda in a deep narrow bowl and dip each piece of
chicken in the liquid; letting the excess liquid drip off. Dust
pieces lightly, but evenly with Aunt Jemima Pancake Mix. Do not
overcoat. Air dry the pieces for a few minutes without letting the
pieces touch each other. Deepfry a few pieces at a time in the hot
oil, and place on a cookie sheet; bake uncovered for 30 minutes in
the oven at 350F.
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