Yield: 6 servings

2 pk Good Seasonings Italian or -Mild Italian Salad Dressing
3 tb Flour
2 ts Salt (that’s not too much)
1/4 c Lemon juice (or vinegar)
2 tb Margarine or cooking oil


Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries quickly when the pieces are small.

Make a paste of the following:

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 heavy saucepan (9 inches in diameter, with depth of oil 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 400 degrees. Put about 2 cups milk or Club Soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour and put them on a tray for a few minutes without letting them touch each other. Fry few pieces at a time. Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. Serves about 6 to 8 people.

I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. But much of it washes off in milk so 2 pkgs neededIngredients:

Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan over medium heat combine this with 10-oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if you wish.”

To go with the above, we have the following…

“Keen-tucky Coleslaw

Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with 1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover & refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3 drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with cabbage mixture. Refrigerate again at least an hour before serving. Drain some of the dressing first and serve it separately at the table. The coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only. Serves 6 to 8 nicely.”