Low Sodium Crispy Chicken Poppers
Satisfy your craving for crispy, bite-sized comfort food with this irresistible recipe for Low Sodium Crispy Chicken Poppers! Perfect for those watching their sodium intake, these tender, succulent chicken bites are marinated in creamy buttermilk for maximum flavor and coated in a savory, spice-packed flour mixture featuring paprika, garlic powder, and a hint of cayenne. Pan-seared to golden perfection and finished in the oven for a guilt-free crunch, these poppers are cooked with just a touch of canola oil and require no deep frying. With only 20 minutes of prep and a quick bake, they make an easy and healthy snack, appetizer, or party favorite. Garnish with fresh parsley for a pop of color and enjoy these crispy, low-sodium delights!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup buttermilk
- 1 cup unsalted flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon baking powder
- cooking spray
- 2 tablespoons canola oil
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Cut the chicken breast into 1-inch cubes and place them in a bowl.
Pour the buttermilk over the chicken pieces, ensuring they are fully submerged.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor development.
In a large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and baking powder. Mix well.
Drain the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off.
Toss the chicken pieces in the flour mixture until they are well-coated. Shake off any excess flour.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the paper with cooking spray.
Heat canola oil in a large skillet over medium-high heat.
Working in batches, add the flour-coated chicken pieces to the skillet, cooking until golden brown and crispy on all sides, about 2-3 minutes per side.
Remove the chicken poppers from the skillet and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until they are cooked through and the internal temperature of the chicken reaches 165°F (75°C).
Remove from the oven and let them rest for a few minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve immediately as a delightful appetizer or snack.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.3 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1910 mg | 41% | |
*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.
