Kernel Censor's Fried Chix
Yield
10 servingsPrep
20 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
whole |
|
| 1 | cup |
soda water
|
*
|
| 3 | pounds |
whole chicken
cut up |
|
| 1 | cup |
pancake mix
|
* |
| 2 | packages |
salad dressing mix, italian
|
* |
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
whole |
|
| 237 | ml |
soda water
|
*
|
| 1.4 | kg |
whole chicken
cut up |
|
| 237 | ml |
pancake mix
|
* |
| 2 | packages |
salad dressing mix, italian
|
* |
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
vegetable oil
|
|
Directions
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 1½ pints of cooking oil in a heavy saucepan or deep-fry pot to 425 degrees F.
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.
Deep fry 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 350℉ (180℃).
