The crust on this chicken has amazing flavor! I’m not sure it’s the same as Kentucky Fried Chicken, but it’s pretty close.
The breading gets nice and crispy and because it isn’t cooked the entire time in the oil, it comes out golden and not too browned.
Finishing this in the oven really does keep the juiciness in the chicken.
Finishing it in the oven also makes the chicken not so greasy, which is definitely an added benefit. I’m not saying it’s healthy by any means, but just not as greasy as typical fried chicken.
Overall a great dish!
KENTUCKY FRIED CHICKEN
Chicken Pieces with Skin and Bone
2 Packages Italian Salad Dressing Mix
3 Tablespoons Flour
2 Teaspoons Salt
¼ Cup Lemon Juice or Vinegar
2 Tablespoons Butter, Softened
1 ½ Pints Cooking Oil
2 Cups Milk, Club Soda or Beer
Pancake Flour
Make a paste of the salad dressing mix, flour, salt, lemon juice and butter. Spread evenly over chicken pieces, cover and refrigerate for 2 hours. Heat oil in a deep skillet until it reached 425 degrees. Place milk, club soda or beer in a shallow dish. Place pancake flour in another dish. Dip chicken into the liquid, then the pancake flour, coating evenly but not thickly. Place chicken on a rack, not touching, and let stand 10 minutes while oil heats. Fry chicken a few pieces at a time for 5 to 6 minutes. Place on a rack in a baking pan, again not touching. Bake uncovered in a 350 degree oven for 30 minutes.
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