Low Sodium Boneless Fried Chicken
Indulge in the crispy, golden perfection of **Low Sodium Boneless Fried Chicken**, a healthier twist on the classic comfort food. This recipe combines tender, juicy chicken, marinated in tangy buttermilk to ensure maximum flavor and tenderness, with a perfectly seasoned flour coating featuring paprika, garlic powder, onion powder, and a hint of cayenne for a subtle kick. Designed with reduced salt for heart-friendly indulgence, it’s fried to crunchy perfection using a simple dredging and frying technique. Perfect for family dinners, game nights, or any occasion where a crowd-pleasing entrée is a must, this dish pairs beautifully with your favorite sides like mashed potatoes or a crisp salad. Ready in under an hour with no compromise on taste, this low sodium fried chicken is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Cut the chicken breasts into strips or nugget-sized pieces, as desired.
In a large bowl, combine the buttermilk and chicken pieces. Cover and refrigerate for at least 1 hour, up to overnight, to tenderize the chicken and enhance flavor.
In another bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, thyme, oregano, and cayenne pepper.
In a shallow dish, beat the eggs with a whisk until smooth.
Remove the chicken from the buttermilk, letting any excess drip off. Dip each piece into the egg mixture, then dredge it in the seasoned flour. Press the flour mixture firmly onto the chicken to ensure a thick, even coating.
Set the coated chicken pieces on a wire rack for 10-15 minutes to allow the coating to adhere better.
In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
Fry the chicken pieces in batches for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Remove the fried chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
Serve the low sodium fried chicken immediately, enjoying its crispy exterior and juicy, flavorful interior.
Nutrition Facts
Calories |
9681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 890.5 g | 1142% | |
| Saturated Fat | 139.4 g | 697% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.5 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 771 mg | 59% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
