Ingredients

• 2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand (each envelope is about 1 oz each or roughly 1/4 cup)
• 2 envelopes Italian dressing mix (one envelope is about 3/4 oz.)
• 1 tablespoon paprika
• 2 teaspoons dried chervil (optional, but makes a huge difference in taste)
• 1 teaspoon seasoned salt
• 1 teaspoon instant chicken bouillon powder
• 1 teaspoon dried parsley
• 1 teaspoon tarragon
• 1/2 teaspoon sage
• 1/4 teaspoon pepper
• 3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
• Enough buttermilk to soak the chicken

Directions

1. Blend all of the coating ingredients for the coating in a blender.
2. The fried chicken coating is enough for a whole chicken, cut up. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.
3. Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet. Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste.
4. Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.
5. Remove the fried chicken and drain on paper towels. Serve while still hot.