• 1 (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

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 ziplock 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!

by Pak101.com (few years ago!) / 836 views