SOUTHERN FRIED CHICKEN

RON CLARK

2 medium fryers, cut-up
1 cup white wine
Salad oil
1 teaspoon pepper
1 clove garlic, finely chopped
1 teaspoon celery salt
1 teaspoon salt
1 1/2 cups flour
1 cup yellow cornmeal
1 cup apple juice


Place chicken in mixture of white wine, 2 cups oil, pepper, garlic and celery salt.  Marinate at room temperature 2 hours, then drain chicken and place a few pieces at a time in a large brown paper bag.  Add salt, flour and cornmeal.  Shake chicken in bag with flour mixture and allow to dry on a wire rack at least 30 minutes.  This will give chicken a crunchy crust.

Place 1/2 inch oil in electric skillet and heat to 350 degrees. Fry chicken, turning once until lightly browned on each side. Reduce heat to about 225 degrees and pour in apple juice.  Let chicken cook at lowered temperature about 30 to 35 minutes, making sure you turn only once.  Remove cover and turn temperature back up to 350 degrees.  Allow chicken to become crisp again on both sides.  Makes 6 to 8 servings.