1 1/2 cups buttermilk
2 tablespoons lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon celery salt
1 (2½ to 3 pound) broiler-fryer, cut up and skinned
1 cup all-purpose flour
Vegetable oil
Combine first 6 ingredients; mix well. Place chicken in a shallow pan, and pour buttermilk mixture over top. Cover and refrigerate at least 3 hours or overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels.
2 tablespoons lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon celery salt
1 (2½ to 3 pound) broiler-fryer, cut up and skinned
1 cup all-purpose flour
Vegetable oil
Combine first 6 ingredients; mix well. Place chicken in a shallow pan, and pour buttermilk mixture over top. Cover and refrigerate at least 3 hours or overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels.
