3 lb. chicken parts, cut into small pieces
2 (0.6 oz.) pkg. Italian salad dressing mix
3 Tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 Tbsp. butter (at room temperature)
3 c. (24 oz.) vegetable oil (for frying)
2 c. milk or club soda
1 1/2 c. pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper

Combine salad dressing mix, flour, salt, lemon juice and butter into a paste and coat chicken evenly. Stack pieces in a bowl; cover and refrigerate for several hours or overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy 9-inch saucepan. Put 2 cups milk or club soda in bowl and dip each piece of chicken in the liquid. Combine pancake mix, paprika, sage and pepper. Dust chicken with pancake mix. Dry pieces a few minutes without letting them touch. Fry a few pieces at a time 5 to 6 minutes. Place fried chicken on cookie sheet or shallow pan. Bake, uncovered, at 350° for 30 minutes.