Cover chicken with water. Add salt and mix well. Soak chicken in salt water in refrigerator for 24 hours.
Mix together all dry ingredients; set aside.
In a medium size bowl, beat eggs, then add pepper, garlic and onion powders and celery salt.
Rinse chicken lightly, if desired. Roll chicken in the flour mixture; shake off excess. Roll in the egg mixture, then back in the flour mixture.
Fry in a large skillet with 1/2 inch of melted shortening at medium to medium-high heat until bottom side is golden brown; turn and fry top side. It will take about 8 - 10 minutes each side - check for doneness. Drain on paper towels.