Crusty Fried Chicken

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A much praised recipe—chicken is moist within, brown outside


  • 3 (3 lb.) broiler-fryers (use breasts, thighs and legs)
  • 2 pkgs. garlic salad dressing mix
  • 3 tblsp. flour
  • 2 tsp. salt
  • ¼ c. lemon juice
  • 2 tblsp. soft butter or regular margarine
  • Fat or salad oil
  • 1 c. milk
  • c. pancake mix


  • Wipe chicken pieces (use damp paper toweling).
  • Combine salad dressing mix, flour and salt in small bowl. Add lemon juice and butter; mix to a smooth paste.
  • Brush all sides of chicken pieces with paste. Stack in bowl; cover. Store in refrigerator overnight.
  • About 1½ hours before mealtime, place ¼ to ½ of fat in bottom of large skillet or Dutch oven; heat.
  • Dip chicken parts in milk, then in pancake mix. Coat well. Dust off excess. Lightly brown in hot fat. Turn with tongs—not fork.
  • Place browned chicken one layer deep, in shallow baking pan. Spoon about half the rest of dipping milk over pieces.
  • Cover with lid or aluminum foil. Bake in moderate oven (375°) 30 minutes.
  • Remove lid. Baste with remaining milk. Cook uncovered 20 to 30 minutes, or until tender.