Today is National Southern Food Day!
Fried chicken is a Southern food staple, so what better way to celebrate this tasty holiday than to share our Buttermilk Fried Chicken recipe with y’all! This mouth-wateringly delicious recipe goes great with other southern favorites like creamy coleslaw, red beans and rice, mac and cheese, collard greens and don’t forget the sweet potato pie!
Buttermilk Fried Chicken
- 1 (3 pound) frying chicken, cut up
- 1 cup Hiland Dairy Buttermilk
- 1 teaspoon celery seeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 2 cups tempura batter mix
- Vegetable oil for deep-frying
Stir together buttermilk, celery seeds, onion powder, garlic powder and poultry seasoning in a large bowl. Place the chicken in buttermilk mixture, cover and refrigerate at least 8 hours or overnight. Heat oil to 325°F in a large frying pan or wok. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag and add the chicken. Close top of the bag and gently shake until chicken is evenly coated with tempura batter mix. Remove chicken and place into heated oil. Fry the chicken, turning pieces over after 3 minutes and continue cooking until browned on all sides, turning occasionally.