Buttermilk Fried Chicken

Directions

• 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.