Buttermilk Fried Chicken

Buttermilk Fried Chicken

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"Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken."
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servings 918 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 918 kcal
  • 46%
  • Fat:
  • 48.6 g
  • 75%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. In a large frying pan or wok, heat oil to 325 degrees 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.



Those are so delicious i mean the grease and fatening was so good.


My family enjoyed this recipe

tried two batches of this chicken. Absolutely could not get the batter to stick and it would start to burn before the chicken was cooked through. Dud recipe.

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