Instructions: In a large bowl, mix buttermilk and lemon juice. Add chicken; toss to coat. Cover and refrigerate at least 3 hours.

Drain chicken and pat dry with paper towels. Place bake mix, salt and pepper in a plastic or paper bag. In two batches, add chicken and shake to coat. Place chicken on wire rack and let dry 15 minutes.

Heat oven to 350 degrees. Heat 1/2 inch oil in a large skillet and, in two batches, fry chicken 4 to 5 minutes per side, until browned. Drain on paper towels and place on a baking sheet. Bake 30 to 35 minutes, until chicken is cooked through; turn pieces halfway through baking time.

This recipe yields 4 servings.

Comments: If you like your fried chicken a little spicy, add a good pinch of cayenne pepper or Creole seasoning to the bake mix.

This recipe doubles easily.

Description: "Dont skip the marinating step. It makes the chicken very tender."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.