KERNEL CENSOR'S FRIED CHIX

      Title: KERNEL CENSOR'S FRIED CHIX
  Categories: Chicken, Cookies, Dressings
       Yield: 6 Servings
  
       1 c  Whole milk
       1 c  Club soda
       3 lb Chicken fryer parts
       1 c  Aunt Jemima Pancake Mix
       2 pk Good Seasons Italian Mild --
            Salad dressing mix
       3 tb All-purpose unbleached
            Flour
       2 ts Salt
     1/4 c  Lemon juice
       2 ts Vegetable cooking oil
  
   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 1-1/2 pints of cooking oil in a
   heavy saucepan or deep-fry pot to 425F. 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. Deepfry 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 350F.
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