Garlic Fried Chicken
Instructions:
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 (2 1/2 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.
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.