Buttermilk Fried Chicken

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  • Prep Time
    500 Minutes

  • Cook Time
    10 Minutes

  • Servings


  • 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


  • 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.