Buttermilk Fried Chicken

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 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.