9 lb Chicken breasts,thighs,legs
2 pk Garlic salad dressing mix
3 tb Flour
2 ts Salt
1/4 c  Lemon juice
2 tb Soft butter
Fat or salad oil
1 c  Milk
1 1/2 c  Pancake mix

Using paper towels, wipe chicken. Combine dressing mix, flour, and salt in
small bowl. Add lemon juice and butter; mix into smooth paste.

Brush all sides of chicken pieces with paste. Stack in bowl; cover and
refrigerate overnight.

About 1 1/2 hours before mealtime, place 1/2 inch fat in bottom of Dutch
oven; heat.

Dip chicken parts in milk then pancake mix. Coat well. Dust off excess.
Lightly brown in hot fat, turning with tongs, not a fork.

Place browned chicken 1 layer deep in shallow baking pan. Spoon half of the
remaining dipping milk over pieces.

Cover with lid or aluminum foil and bake in 375 F. oven for 30 minutes.
Remove lid, baste with remaining milk and cook uncovered for 20 to 30
minutes, until tender.