- 3-pound broiler-fryer chicken, cut up
- 2 cups of buttermilk
- 1 teaspoon celery seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 2 cups of tempura batter Mix
- Vegetable oil for deep frying
Rinse chicken pieces and pat dry with paper towels. Combine next 5 ingredients in large, non-metallic bowl; stir in chicken. Cover and marinate in refrigerator at least 8 hours or overnight. Pour enough oil into heavy-bottomed skillet to measure 3/4-inch deep. Heat oil to 325°F. Drain chicken in colander.
Place batter mix in a large paper or plastic bag. Adding chicken; close bag and shake until all pieces are thoroughly coated. Deep-fry chicken 3 minutes; turn over pieces. Cook 15 to 20 minutes longer, turning pieces over occasionally until done. Remove chicken and drain on paper towels.