3 lb. chicken
2 pkg. Italian salad dressing mix
3 tbsp. flour
2 tsp. salt
1/4 cup lemon juice
1 cup milk
1-1/2 cups pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper
2 pkg. Italian salad dressing mix
3 tbsp. flour
2 tsp. salt
1/4 cup lemon juice
1 cup milk
1-1/2 cups pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper
Heat oven to 350ºF (175ºC). Make a paste out of marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight, at least for several hours. Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet in 1/2" vegetable oil. Brown 4 minutes per side. Remove, place in a single layer on shallow baking pan. (Raise oven to 400ºF (205ºC). Seal with flour. Bake for 1 hour. Uncover, baste again with milk. Return, uncovered, to oven heated, to crisp 10 minutes.
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