Buttermilk Fried Chicken
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Prep Time
500 MinutesCook Time
10 MinutesServings
4
Ingredients
- 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
Directions
- 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.