3 lb Chicken fryer parts

           Seasoning Paste:
      2 pk Italian Dressing mix**

      3 tb Flour

      2 ts Salt

    1/4 c  Lemon juice (or vinegar)

      2 tb Margarine or cooking oil

           Coating Mix:
      2 c  Milk, club soda or beer

           Dry pancake mix
           For Frying:
  1 1/2 pt Cooking oil

  **Note: Use the Good Seasoning brand Italian or Mild Italian Dressing
  Mix right from the package.
  Begin with about 3 lbs fryer parts. Cut the breast pieces in half.
  Fries much quicker when pieces are small.
  Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon
  or vinegar, and margarine or oil) . Spread this paste evenly over
  chicken pieces. Stack in a bowl; cover and refrigerate at least two
  hours or better yet, overnight. About 1 hour before serving, heat
  about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in
  diameter,with the depth of oil of about 3 inches) to a temperature of
  425 degrees.

  I prefer my Oster Super Cooker, but using an electric deep fryer I
  would have the temperature at about 400 degrees. Put about 2 cups
  milk or club soda or beer in a deep, narrow bowl & dip each piece
  chicken in the liquid, letter the excess drip off. Dust lightly but
  evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT
  OVERCOAT!!! Dry pieces a few minutes without letting them touch each
  other. Fry a few pieces at a time. Place on a cookie sheet without
  letting them touch each other and bake at 350F uncovered for 30
  minutes. Serves 6-8 persons.
  I encourage you to experiment with amount of salad dressing mix
  according to your own taste preferences, but much of it washes off in
  the milk so 2 packages are at least needed.