1 cup Whole milk
1 cup Club soda
3 pounds Chicken fryer parts
1 cup Aunt Jemima Pancake Mix
2 packages Good Seasons Italian Mild — salad dressing mix
3 tablespoons All-purpose unbleached flour
2 teaspoons Salt
1/4 cup Lemon juice
2 teaspoons Vegetable cooking oil
Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or more hours. Combine the last 5 ingredients to make a paste. Spread the paste over the chicken. Stack pieces in a bowl, cover, and let stand in refrigerator overnight. About one hour before serving, heat about 1-1/2 pints of cooking oil in a heavy saucepan or deep-fry pot to 425F. Oil should be about 3 inches deep. While oil is heating, put milk and club soda in a deep narrow bowl and dip each piece of chicken in the liquid; letting the excess liquid drip off. Dust pieces lightly, but evenly with Aunt Jemima Pancake Mix. Do not overcoat. Air dry the pieces for a few minutes without letting the pieces touch each other. Deep fry a few pieces at a time in the hot oil, and place on a cookie sheet; bake uncovered for 30 minutes in the oven at 350F.