Ingredients
4
4 servings
- •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
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 918
- Carbohydrate: 57g
- Fat: 49g
- Fiber: 0g
- Protein: 58g
- Sugar: 6g
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