Buttermilk Fried Chicken recipe

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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

Nutrition Info

918.2 calories
carbohydrate: 57.3 g
cholesterol: 209.5 mg
fat: 48.6 g
fiber: 0.2 g
protein: 57.6 g
saturatedFat: 10.6 g
servingSize: -
sodium: 431.1 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.

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