PAN FRIED CHICKEN

Prep Time: 25 minutes

Bake Time: 35 minutes

Yield: 8 servings

1. Line two 15x10x1-in. baking pans with foil and grease the foil, and set aside. In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.

2. Bake at 350°F for 35-50 minutes or until juices run clear.

1 cup all-purpose flour

2 envelopes (6 oz. each) cream of chicken soup mix

2 envelopes Italian salad dressing mix

1½ tsp paprika

1 tsp seasoned salt

1 tsp dried thyme

1 tsp rubbed sage

½ tsp onion powder

½ tsp curry powder, optional

1 cup 2% milk

2 broiler/fryer chickens (4 lbs each), cut up

¼ cup butter, melted

NUTRITIONAL INFORMATION Amount Per Serving (2 pieces): 645 calories, 36 g fat, 193 mg cholesterol, 1,242 mg sodium, 18 g carbohydrate, 4 g sugars, 1 g fibre, 59 g protein.

“I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.” Alice Lange, Rosser, Man.