Low Sodium Crispy Battered Chicken Bites
Indulge in the irresistible crunch of these Low Sodium Crispy Battered Chicken Bites, a healthier twist on a classic snack! Perfectly seasoned with garlic, onion, and a hint of paprika, these golden bites are coated in a light and airy batter made with club soda for that signature crisp texture. Marinating the chicken in creamy buttermilk ensures each bite is tender and flavorful, all while being mindful of your sodium intake. Ideal for game day, family dinners, or any occasion that calls for a tasty treat, these chicken bites are a surefire crowd-pleaser. Serve them fresh out of the fryer with your favorite low-sodium dipping sauce, and watch them disappear! Whether you're tackling meal prep or craving something crunchy, this recipe delivers on flavor without compromise.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Black pepper
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Baking powder
- 1 tsp Paprika
- 1 cup Club soda
- 2 cups Vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, about 1-inch in diameter.
In a bowl, combine the buttermilk, garlic powder, and onion powder. Add the chicken pieces to this mixture, ensuring they are well-coated.
Cover and refrigerate the chicken mixture for at least 30 minutes or up to 2 hours for more tender bites.
In a separate large bowl, whisk together the flour, cornstarch, baking powder, black pepper, and paprika.
Gradually add the club soda to the dry mixture, whisking continuously until you have a smooth batter. The batter should be slightly thick, but still pourable.
Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
Dip each piece of chicken into the batter, allowing excess batter to drip back into the bowl.
Carefully lower the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding.
Fry each batch for about 4-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken, allowing excess oil to drain.
Place the cooked chicken bites on a paper towel-lined plate to remove any extra oil.
Serve immediately while warm and crispy with your choice of low sodium dips or sauces.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 432 mg | 9% | |
*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.
