Buttermilk Fried Chicken

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"Bhooladenge sari doosri chicken"

Prep Time: 20 Min
Waiting Time: 7 - 8 hrs
Cook Time: 25 Min
Ready In: 45 Min
Servings: 4


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


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.