For extra crispy chicken, double dip the chicken in the tempura batter mix before frying. Ensure the oil temperature remains consistent throughout the frying process for even cooking. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. Work in batches if necessary. If you don't have celery seeds, you can substitute with a pinch of ground celery salt.
Buttermilk Fried Chicken
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING4 People
-
VIEWS28
Experience the ultimate comfort food: juicy, tender chicken cloaked in a shatteringly crisp buttermilk and tempura crust. Each bite delivers a symphony of savory spices and satisfying crunch.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate57 g
-
Cholesterol210 mg
-
Fiber0 g
-
Protein58 g
-
Saturated Fat11 g
-
Sodium431 mg
-
Sugar6 g
-
Fat49 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Chicken Marinade: Thoroughly wash the chicken pieces and pat them completely dry. In a large bowl, whisk together the buttermilk, garlic powder, onion powder, poultry seasoning, and celery seeds. (5 minutes)
02
Step
8 hrs
Marinate the Chicken: Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated. Cover the bowl tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize. (8-24 hours)
03
Step
10 mins
Heat the Oil: In a large, heavy-bottomed frying pan or wok, heat the vegetable oil to 325 degrees F (160 degrees C). Use a thermometer to ensure accurate temperature control. (10 minutes)
04
Step
5 mins
Prepare the Tempura Coating: Drain the chicken pieces in a colander to remove any excess buttermilk marinade. Place the Kikkoman Tempura Batter Mix in a large paper bag. Add the drained chicken pieces to the bag. (5 minutes)
05
Step
3 mins
Coat the Chicken: Close the top of the paper bag securely and gently shake to thoroughly coat the chicken pieces with the tempura batter mix, ensuring each piece is evenly covered. (3 minutes)
06
Step
15 mins
Fry the Chicken: Carefully remove the coated chicken pieces from the bag and gently place them in the preheated oil, being careful not to overcrowd the pan. Fry the chicken, turning the pieces over after approximately 3 minutes, or until golden brown. Continue to fry, turning occasionally, until the chicken is cooked through and browned on all sides. (15-20 minutes)
07
StepRest and Serve: Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving. This helps to keep the crust crispy. Serve hot and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Marcella Kerluke
Jun 14, 2025This recipe is amazing! The chicken comes out so crispy and juicy every time.
Adolphus Hudson
May 7, 2025I added a pinch of cayenne pepper to the batter for a little kick. It was delicious!
Oren Mcglynn
May 3, 2025My family absolutely loved this fried chicken. It's definitely going into our regular rotation.
Cassidy Carter
May 1, 2025I marinated the chicken for 24 hours and it was incredibly tender. Highly recommend the longer marinating time.
Coy Ohara
Apr 25, 2025The tempura batter makes a huge difference. It's so much lighter than regular flour-based coatings.
Lafayette Pouros
Apr 23, 2025This is the best fried chicken recipe I've ever tried!
Prudence Stark
Mar 27, 2025Amazing recipe. I have made this twice now and it's always a big hit.
Coby Bashirian
Mar 17, 2025Be careful not to burn the chicken. Keep a close eye on the oil temperature.
Stephania Abernathy
Feb 23, 2025The directions are easy to follow, even for a beginner like me.