Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours. Mix pancke mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side. Remove and place in a single layer on shallow baking pan. Seal with flour. Bake for 1 hour at 350^F. Uncover and baste again with milk Return, uncovered, to oven heated to 400^F, to crisp for 10 minutes.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 249 (46%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 135.4mg||42 %|
|Sodium 632mg||22 %|
|Potassium 514.6mg||14 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 32.5g|
|Protein 36.4g||52 %|
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Calories per serving: 542
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