Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.97 Kcal (2382 kJ) | ||
| Calories from fat | 167.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.58g | 29% | |
|---|---|---|---|
| Cholesterol | 13.48mg | 4% | |
| Sodium | 733.93mg | 31% | |
| Potassium | 530.22mg | 11% | |
| Total Carbs | 67.82g | 23% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 29.8g | 60% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 5mg | 28% | |
| Calcium | 204mg | 20% | |
| Amount Per 100 g | |||
| Calories | 116.09 Kcal (486 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 29% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 4% | |
| Sodium | 149.74mg | 31% | |
| Potassium | 108.18mg | 11% | |
| Total Carbs | 13.84g | 23% | |
| Sugars | 1.26g | 25% | |
| Dietary Fiber | 0.98g | 19% | |
| Protein | 6.08g | 60% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 28% | |
| Calcium | 41.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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