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Buttermilk Fried Chicken

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Directions

1
Stir together buttermilk, celery seeds, onion powder, garlic powder and poultry seasoning in a large bowl.


2
Place the chicken in buttermilk mixture, cover and refrigerate at least 8 hours or overnight.


3
Heat oil to 325 degrees F in a large frying pan or wok.


4
Drain chicken in a colander to remove excess buttermilk.


5
Place tempura batter mix in a large paper bag and add the chicken.


6
Close top of the bag and gently shake until chicken is evenly coated with tempura batter mix.


7
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.


  • 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
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Nutritional Facts Coming soon.


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