Tempura Buttermilk Fried Chicken
Created by KittenCal on April 5, 2012
- Servings: 4
- Prep Time: 24h
- Cook Time: 20m
- Recipe #5133
Ingredients
- 1 whole (3 pound) frying chicken (cut up)
- 1 quart buttermilk
- 6 to 8 garlic cloves (quartered -- do not mince or chop (or 2 teaspoons garlic powder)
- 2 teaspoons onion powder
- 1 teaspoon poultry seasoning
- 1 tablespoon hot sauce (Louisiana hot sauce, or to taste)
- Oil for deep-frying
- Kikkoman Tempura Batter Mix (2 cups)
How to Make
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Step 1: Pat all the chicken dry using paper towels. In a very large bowl stir together buttermilk, garlic pieces or garlic powder, onion powder, poultry seasoning and hot sauce. Place the chicken pieces in buttermilk mixture and refrigerate 24 hours
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Step 2: Remove the chicken pieces from the buttermilk; using your hand slide over the chicken piece to remove as much buttermilk and garlic pieces (if any).
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Step 3: In a large frying pan heat oil to 325 degrees F.
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Step 4: Place tempura mix batter in a shallow bowl; add chicken. Coat chicken on all sides with tempura batter mix. Remove to a rack (have all chicken pieces coated in batter before frying). Fry chicken turning occasionally until browned on all sides and cooked through
Nutritional Facts
- Serving Size: 1 (462 g)
- Calories 519.2
- Total Fat - 17.3 g
- Saturated Fat - 6.1 g
- Cholesterol - 828.3 mg
- Sodium - 659.6 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 1.6 g
- Sugars - 3.1 g
- Protein - 64.5 g
- Calcium - 132.7 mg
- Iron - 9.3 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg