Low Sodium Chicken Fried Chicken
Indulge in the irresistible comfort of Low Sodium Chicken Fried Chicken—a lighter twist on the Southern classic that doesn't skimp on flavor. Perfectly tenderized boneless chicken breasts are marinated in a tangy buttermilk and low sodium chicken broth mixture, ensuring juicy results with every bite. Coated in a savory blend of herbs and spices like garlic powder, paprika, cayenne, and dried thyme, these golden, crispy fried cutlets are fried to perfection in hot vegetable oil. This recipe is a fantastic choice for those seeking to enjoy crunchy, flavorful fried chicken with reduced sodium. Serve with your favorite low-sodium sides for a wholesome, satisfying meal the whole family will love. Ideal for weeknight dinners or weekend gatherings, this dish strikes the perfect balance between indulgence and mindful eating!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Buttermilk
- 1 cup Low sodium chicken broth
- 2 cups All-purpose flour
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried basil
- 1 teaspoon Baking powder
- 2 cups Vegetable oil
Instructions
Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or rolling pin, pound the chicken to a uniform thickness of about 1/2 inch.
In a large bowl, combine the buttermilk and low sodium chicken broth. Submerge the chicken breasts in the mixture and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator for better flavor.
In another bowl, mix together the flour, black pepper, garlic powder, onion powder, paprika, cayenne pepper, dried thyme, dried basil, and baking powder.
Remove the chicken breasts from the buttermilk mixture, allowing excess liquid to drip off, and coat thoroughly in the seasoned flour mixture. Set aside on a plate and let rest for 10 minutes.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Adjust the heat as necessary to maintain temperature.
Carefully place the floured chicken breasts into the hot oil, frying two breasts at a time to avoid overcrowding.
Fry for 6-8 minutes on each side, or until golden brown and internal temperature reaches 165°F (74°C).
Remove chicken from the skillet and place on a wire rack over a baking sheet to drain excess oil.
Repeat steps for the remaining chicken breasts, allowing the oil to return to temperature between batches.
Once all chicken is fried, let cool for a few minutes before serving.
Enjoy your deliciously crispy and tender Low Sodium Chicken Fried Chicken with your favorite low sodium sides.
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.3 g | 593% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 25.2 g | ||
| Protein | 260.9 g | 522% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 727 mg | 56% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3049 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.
