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1 frying chicken (about 3 pounds), 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
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°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.
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