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.