Wash lemon water off chicken and season with salt and pepper. Dredge pieces in 3/4 cup flour.
In large skillet, fry chicken parts on high heat in butter and 1/4 cup oil until dark brown. Remove from skillet.
Add remaining flour and oil to a skillet. Cook flour until brown. Add onions, mushrooms, and garlic, stirring constantly. Put chicken back into skillet. Add chicken broth and water to cover. Turn heat to medium, and cook for 25 minutes.