1 (2 1/2 to 3 lb.) broiler-fryer (cut up)
1 egg (beaten)
1 c. buttermilk
1 1/2 c. all purpose flour
1 tsp. celery salt
1 tsp. salt
1/2 tsp. ground red pepper
vegetable oil

Place chicken in a large shallow dish. Combine egg and buttermilk; mix well. Pour over chicken; cover and chill at least 30 minutes. Combine flour, celery salt, salt, and pepper; mix well. Remove chicken from buttermilk mixture one piece at a time, and coat with flour mixture. Set aside. Heat 1/2 inch oil in a large skillet; cook chicken over medium heat, turning once, 35 minutes or until golden.