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
           Flour
      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.