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Recipes - Dale Recipe Book

Recipes - Dale Recipe Book

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Published by Katia

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Published by: Katia on Nov 05, 2009
Copyright:Attribution Non-commercial


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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.

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