1 (48 oz.) can Crisco or oil
1 c. flour
1/4 tsp. pepper
2 tsp. onion powder
2 tsp. celery salt
1/4 tsp. garlic
1 egg
1/2 tsp. salt
1/2 c. milk or water
1 skinned chicken, cut into at least 12 pieces (about 3 1/2 lbs.)

Mix flour, pepper, onion powder, celery, salt and garlic. Beat egg, salt and milk in second bowl. Dip skinned chicken pieces into mix and coat with flour mixture early in the day or the day before and refrigerate all pieces. Keep egg mixture. Before deep fat drying the chicken re-dip in the egg mixture.

Fry on high about 5 minutes until light brown. Then on low for 15 minutes until golden brown. Drain on paper towels at least twice. Eat immediately, or freeze and reheat and re-drain before serving.