Home Cooks > Recipes
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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.