How to make buttermilk fried chicken?

Ingredients:

• 1 whole (3-pound) broiler-fryer chicken, cut into pieces
• 2 cups buttermilk
• 1 teaspoon celery seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning
• 2 cups tempura batter mix
• Vegetable oil for deep frying

Start by rinsing the chicken pieces and patting them dry with paper towels. In a large, non-metallic bowl, combine the buttermilk, celery seeds, garlic powder, onion powder, and poultry seasoning. Stir well, then add the chicken pieces and mix until evenly coated. Cover and refrigerate to marinate for at least 8 hours, or overnight for more flavor.

When ready to cook, pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of about 3/4 inch. Heat the oil to 325°F. While the oil is heating, drain the chicken in a colander.

Next, place the tempura batter mix in a large paper or plastic bag. Add the marinated chicken pieces, close the bag, and shake vigorously until all the pieces are thoroughly coated with the batter.

Carefully lower the chicken into the hot oil and deep-fry for 3 minutes. Flip the pieces over and continue frying for 15 to 20 minutes, turning occasionally, until golden brown and fully cooked through. Remove the chicken from the oil and drain on paper towels.

Serve and enjoy! Itadakimasu!