Virginia Fried Chicken - cooking recipe

Ingredients

2 1/2 to 3 lb. fryer
3 c. flour
2 tsp. coarse black pepper
2 tsp. Accent
2 tsp. celery seed
2 tsp. salt
1 tsp. garlic powder

Preparation

Cut up chicken and soak overnight in salt water (about 2 ounces salt to 2 quarts water).
Drain well and dip chicken in buttermilk.
Mix together the flour, black pepper, Accent, celery seed, salt and garlic powder and put in bag.
Shake buttermilk dipped chicken pieces in and coat well with mixture.
Pan-fry in butter and oil in covered frying pan until tender, approximately 20 to 25 minutes, turning just once.