• 2 (2-1/2 lb.) fryers, parts cut small
  • 2 pkg. Good Seasons Italian dressing mix
  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  • 8 oz. corn oil
  • 2/3 cup Crisco shortening
  • 1 cup milk
  • 1 1/2 cups pancake mix
  • 1 teaspoon paprika
  • 1/2 teaspoon sage
  • 1/4 teaspoon black pepper


Wash and dry chicken pieces. Make a paste of the dressing mix, flour, salt, lemon juice and butter. Brush to coat chicken pieces evenly with paste, covering all sides well. Stack pieces in large refrigerator container; cover and refrigerate overnight. 1 1/2 hour before serving, melt oil and Crisco together either in a saucepan on burner or in a bowl in microwave. Put just enough oil mixture in 2 large skillets to cover bottom by 1-inch. The oil will have to be replaced as you remove the chicken pieces. Combine pancake mix with paprika, sage and pepper. Dip each paste covered chicken piece into milk, then roll in pancake mixture. Dust off excess and place, skin side down, in skillet. Cook over medium heat until well browned. Turn and brown other side. Place browned pieces in shallow baking pan. Spoon remaining milk over pieces. Put foil over pan, sealing 3 sides and leaving remaining side slightly open. Bake at 350 degrees, about 20 minutes or until chicken is fork tender. Remove foil and bake uncovered about 10 minutes or until coating is crispy. (Not really authentic, but delicious and tender.)

6 servings.

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Submitted 6/13/05.
Source: My files
Submitted By: Joy Bowers
Secret Colonel's Chicken