1 (2-3 lb.) whole frying chicken, cut up
all-purpose flour
vegetable oil or shortening, for frying
chopped parsley, for garnish (optional)

MARINADE:

1 cup dairy sour cream
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
2 cloves garlic, mashed
3/4 tsp. white pepper
1/2 tsp. salt
3/4 tsp. celery salt
1/2 tsp. paprika

Cut chicken into serving pieces and place bowl or Ziploc bag.

Combine marinade ingredients and pour over chicken to cover all pieces. Let stand overnight in refrigerator. If using bowl, cover with Saran or plastic wrap.

Drain. Dredge chicken pieces in flour and fry in 1-inch of hot oil or shortening until tender, about 50 minutes.

Before serving, garnish with parsley, if desired.

Submitted by: Fran Richard