Buttermilk Fried Chicken

Buttermilk Fried Chicken
  • 1 (3 pound) frying chicken, cut up
  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon celery seeds
  • Vegetable oil for deep-frying
  • 2 cups Kikkoman Tempura Batter Mix


  1. Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
  2. In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

05/06/2018
Buttermilk Fried Chicken, recipe PT15M PT1H 5 455 calories

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