Ingredients:
- 1 (3 pound) frying chicken, sliced up in chunks
- 2 cups buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 tsp celery seeds
- Vegetable oil for deep-frying
- 2 cups tempura batter mix
Steps:
In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds.
Place chicken in buttermilk mixture and refrigerate for at least 7-8 hours or overnight.
In a large frying pan or wok, heat oil to 325 degrees F.
Drain chicken in a colander to remove any excess buttermilk.
Place tempura batter mix in a large ziplock bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix.
Remove chicken and fry, turning pieces over after 2-3 min.. Continue to fry, turning occasionally, until browned on all sides. Serve hot!
For Desi Twist, add 1 tbsp ginger garlic paste, 1 tsp chilli powder and ½ tsp garam masala powder (Indian Spice Mix) to butter milk mixture.
“Bhooladenge sari doosri chicken”