Low Sodium Classic Fried Chicken
Experience the irresistible crunch and juicy tenderness of Low Sodium Classic Fried Chicken—a healthier twist on a beloved comfort food. This recipe combines perfectly marinated chicken with a flavorful low-sodium spice blend, including garlic powder, paprika, onion powder, and a hint of cayenne for a subtle kick. The addition of buttermilk and lemon juice not only tenderizes the chicken but infuses it with vibrant tangy notes. Coated in a crispy flour-and-cornstarch mixture and fried to golden perfection, this recipe is sure to satisfy without the excess sodium. Ideal for serving at family meals or casual gatherings, this dish pairs beautifully with fresh salads, roasted veggies, or homemade coleslaw. Dive into a guilt-free indulgence with this home-cooked classic!
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Recipe Information
Ingredients
- 3 pounds chicken pieces (drumsticks, wings, thighs, etc.), skin-on
- 2 cups buttermilk
- 2 tablespoons lemon juice
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying
Instructions
In a large bowl, combine buttermilk, lemon juice, garlic powder, onion powder, black pepper, paprika, and cayenne pepper. Whisk until well blended.
Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
In another bowl, mix the all-purpose flour, cornstarch, and baking powder together.
Remove the chicken from the marinade and let excess buttermilk drip off. Do not rinse them.
Coat each piece of chicken in the flour mixture, pressing down to ensure the chicken is fully covered. Place the coated pieces on a plate and let them rest for about 10 minutes. This helps the coating adhere better.
Heat the vegetable oil in a large deep skillet or fryer to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan.
Fry the chicken, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 10-12 minutes for smaller pieces and up to 15 minutes for larger pieces.
Remove the fried chicken from the oil and let it drain on paper towels or a wire rack.
Allow the chicken to cool slightly and serve hot. Enjoy your low sodium classic fried chicken!
Nutrition Facts
Calories |
12660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1171.0 g | 1501% | |
| Saturated Fat | 200.8 g | 1004% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.8 g | ||
| Protein | 290.4 g | 581% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 789 mg | 61% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3761 mg | 80% | |
*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.
