K. F. C. Chicken

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut up
2		Italian salad dressing mix -
3 tablespoons	45ml	Flour
2 teaspoons	10ml	Salt
1/4 cup	59ml	Lemon juice - or vinegar
2 tablespoons	30ml	Margarine - for deep frying
1 1/2		Oil - for deep frying
2 cups	474ml	Milk - or beer
		Pancake mix

Recipe Instructions

Recipe by: [email protected] (Tina B.) * Good Seasons Italian or mild Italian salad dressing mix preferred.

Mix salad dressing mix, flour, salt, lemon juice and margarine to make a paste. Spread paste evenly over chicken. Stack in a bowl, cover and refrigerate at least two hours or, better yet, over night.

About one hour before serving, heat about 1 1/2 pints of oil in a heavy 9 I saucepan to 425 degrees. Oil should be about three inches deep.

Pour milk, club soda or beer in a deep, narrow bowl. Dip each piece of chicken in the liquid, then dust with pancake flour. Do not overcoat. Let pieces dry a few minutes without touching each other. Fry a few pieces at a time until coating is crisp. Drain and place on a cookie sheet one inch apart. Bake, uncovered, at 350 degrees for 30 minutes.

NOTES:

Here is a recipe that I cut out of the newspaper years ago. The heading was "Getting close to the colonel's secret recipe."

The recipe is from the book THE SECRET RESTAURANT RECIPES BOOK. I never made it, so if you try it let me know if it's worth the effort!!!

Source:
The Cheerios Recipe Booklet, General Mills, 1977

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