Mexican Fried Chicken

1 clove garlic
1/2 teaspoon salt
1 teaspoon salt
1 teaspoon chili powder
1 small onion, finely chopped
1/4 cup lime juice
1/2 cup flour
3 pounds fryer chicken, cut up

Mash garlic and 1/2 teaspoon salt to a paste; rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish; sprinkle with lime juice and onion. Cover and refrigerate, turning occasionally, at least 3 hours; remove chicken from marinade and pat dry. Heat oil (1/4- inch) in skillet until hot; decrease heat to medium. Mix flour, 1 teaspoon salt and the chili powder; coat chicken with flour mixture and place chicken in skillet skin sides down. Cover and cook 5 minutes; uncover and cook 15 minutes, turn chicken. cover and cook 5 minutes longer; uncover and cook until thickest pieces are done, 10 to 15 minutes longer.