Low Sodium Chicken and Waffles
Indulge guilt-free with this delicious twist on a classic southern favorite—Low Sodium Chicken and Waffles. Perfectly seasoned with garlic powder, paprika, and onion powder, tender chicken breasts are marinated in creamy buttermilk before being fried to crispy, golden perfection. Paired with fluffy homemade waffles infused with unsalted butter and low sodium baking powder, this recipe is thoughtfully crafted for those seeking a more heart-friendly option without sacrificing flavor. Drizzle with rich maple syrup for a sweet-savory finish that’s sure to impress at brunch, lunch, or dinner. Ready in just an hour, this vibrant dish proves that comfort food can be both satisfying and health-conscious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 0.25 cup unsalted butter
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.75 cup milk
- 0.5 cup maple syrup
- 2 cups vegetable oil for frying
- 1 tablespoon low sodium baking powder
Instructions
Begin by marinating the chicken. In a shallow dish, combine the buttermilk, 1 teaspoon garlic powder, 0.5 teaspoon paprika, and black pepper. Add the chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
When ready to cook, remove the chicken from the marinade and let excess milk drip off.
In a large bowl, mix together the flour, remaining garlic powder, paprika, onion powder, and low sodium baking powder.
Dredge the chicken in the flour mixture, ensuring each piece is thoroughly coated.
Heat vegetable oil in a heavy skillet over medium-high heat. Once the oil is hot, gently place the chicken breasts in the skillet. Fry for about 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165 degrees F. Remove and drain on paper towels.
For the waffles, melt the unsalted butter and let cool slightly. In a separate bowl, whisk together the egg and milk, then mix in the butter.
In another bowl, combine the flour and baking powder. Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
Preheat a waffle iron and lightly grease it. Pour the batter into the waffle iron and cook until golden brown and crisp, about 3-5 minutes.
Serve the chicken on top of the waffles, drizzled with maple syrup.
Nutrition Facts
Calories |
6067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.9 g | 681% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 127.6 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 625 mg | 48% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1852 mg | 39% | |
*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.
