Name: Buttermilk Fried Chicken
Yield: 4 servings
Ingredients: 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

Ingredients

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

Instructions

Step 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.
Step 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.

Enjoy your meal!