Garlic fried chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Lemon juice |
| 2 | cloves | Garlic; crushed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Celery salt |
| 1 | each | 2-1/2 to 3 pound broiler- fryer, cut up and skinned |
| 1 | cup | All-purpose flour |
| Vegetable oil | ||
Directions
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 degrees F, add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels.
From Betty Nelson of Alabama in "Southern Living" July, 1982 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-16-95