Mix
buttermilk and lemon juice well. Marinate chicken with mixture and refrigerate
for 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 2 batches, add chicken and shake to coat. Place
chicken on wire rack and let dry 15 minutes.
Heat oven to 350°F. Heat 1/2-inch oil in a large skillet and, in 2 batches, fry
chicken 4-5 minutes per side, until browned. Drain on paper towels and place on
a baking sheet. Bake 30-35 minutes, until chicken is cooked through; turn pieces
halfway through baking time.
