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Buttermilk Fried Chicken

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Stir together buttermilk, celery seeds, onion powder, garlic powder and poultry seasoning in a large bowl.

Place the chicken in buttermilk mixture, cover and refrigerate at least 8 hours or overnight.

Heat oil to 325 degrees F in a large frying pan or wok.

Drain chicken in a colander to remove excess buttermilk.

Place tempura batter mix in a large paper bag and add the chicken.

Close top of the bag and gently shake until chicken is evenly coated with tempura batter mix.

Remove chicken and place into heated oil. Fry the chicken, turning pieces over after 3 minutes and continue cooking until browned on all sides, turning occasionally.

  • 1 (3 pound) frying chicken, cut up
  • 2 cups Hiland Dairy Buttermilk
  • 1 teaspoon celery seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 2 cups tempura batter mix
  • Vegetable oil for deep-frying

Nutritional Facts Coming soon.

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