INGREDIENTS
- (3 pound) frying chicken, sliced up in chunks
- 2 cups buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 tsp celery seeds
- Vegetable oil for deep-frying
- 2 cups tempura batter mix
- (3 pound) frying chicken, sliced up in chunks
- 2 cups buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 tsp celery seeds
- Vegetable oil for deep-frying
- 2 cups tempura batter mix
COOKING process
In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds.
Place chicken in buttermilk mixture and refrigerate for at least 7-8 hours or overnight.
In a large frying pan or wok, heat oil to 325 degrees F.
Drain chicken in a colander to remove any excess buttermilk.
Place tempura batter mix in a large zip lock bag; add chicken.
Close top and gently shake bag to coat chicken with tempura batter mix.
Remove chicken and fry, turning pieces over after 2-3 min.
Continue to fry, turning occasionally, until browned on all sides.
Serve hot!
Place chicken in buttermilk mixture and refrigerate for at least 7-8 hours or overnight.
In a large frying pan or wok, heat oil to 325 degrees F.
Drain chicken in a colander to remove any excess buttermilk.
Place tempura batter mix in a large zip lock bag; add chicken.
Close top and gently shake bag to coat chicken with tempura batter mix.
Remove chicken and fry, turning pieces over after 2-3 min.
Continue to fry, turning occasionally, until browned on all sides.
Serve hot!
