2 cups canola oil

1 (3-lb) chicken, cut into pieces

1 teaspoon salt

2 teaspoons garlic salt

2 teaspoons seasoning salt

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2 cups all-purpose flour

2 tablespoons unsalted butter

2 celery stalks, diced

2 small white onions diced

3 garlic cloves, crushed

3 cups chicken stock

 Heat oil in a large cast-iron skillet over medium heat. Wash chicken and season well with salts and herbs. Dredge chicken in 1/2 cup and shake off excess. Lay chicken pieces into hot oil and cook for 7-8 minutes on each side; remove. Gradually whisk remaining 1- 1/2 cups flour into oil in skillet; cook over medium heat until it begins to brown. Add butter, celery, onion, garlic, and stock; mix thoroughly. Put chicken back into skillet, cover and cook for 15-20 minutes. Serve over rice or mashed potatoes.