Low Sodium Crispy Fried Chicken Balls
Indulge in the irresistible crunch of Low Sodium Crispy Fried Chicken Balls, a healthier twist on a classic comfort food favorite. This recipe combines tender, bite-sized chicken pieces marinated in a flavorful buttermilk blend infused with garlic powder, onion powder, paprika, and a touch of lemon juice for zesty undertones. Coated in a light mixture of flour, cornstarch, and baking powder, these chicken balls fry up golden brown and perfectly crispy in just minutes. With no added salt, they’re ideal for those watching their sodium intake without sacrificing taste. Ready in under an hour and perfect for sharing, these guilt-free bites are a crowd-pleaser for game nights, appetizers, or family meals. Serve them hot and pair with your favorite low-sodium dipping sauce for an unbeatable snack!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 240 milliliters Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 120 grams All-purpose flour
- 60 grams Cornstarch
- 0.5 teaspoon Baking powder
- 1 large Egg
- 500 milliliters Vegetable oil
- 1 teaspoon Lemon juice
Instructions
Cut the boneless chicken breast into small, bite-size pieces and place them in a bowl.
In a separate bowl, mix the buttermilk with lemon juice, garlic powder, onion powder, paprika, and black pepper.
Pour the buttermilk mixture over the chicken pieces, ensuring they are completely coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a shallow dish, combine all-purpose flour, cornstarch, and baking powder. Mix well to ensure even distribution.
Remove the marinated chicken from the refrigerator.
Crack the egg into a small bowl and beat it.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
Dip each piece of marinated chicken into the beaten egg, allowing any excess to drip off, and then coat with the flour mixture, pressing lightly to adhere.
Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken balls for 4-5 minutes, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve hot and enjoy your flavorful, low sodium crispy fried chicken balls!
Nutrition Facts
Calories |
5456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.3 g | 612% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 288.9 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.9 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 418 mg | 32% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2076 mg | 44% | |
*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.
