Low Sodium Crispy Fried Chicken Cutlets
Experience the perfect balance of flavor and texture with this Low Sodium Crispy Fried Chicken Cutlets recipe, a healthier take on a beloved comfort food classic. Marinated in a spiced buttermilk mixture featuring garlic powder, onion powder, and dried thyme, the chicken cutlets are tenderized and infused with rich, aromatic flavors. Coated in a unique blend of panko breadcrumbs, all-purpose flour, and cornstarch, these cutlets achieve a delectable golden crust using a skillet frying technique with unsalted butter and vegetable oil. Ideal for those seeking reduced sodium without compromising taste, this dish comes together in just 40 minutes and pairs beautifully with a crisp salad or steamed veggies. Bite into crispy perfection with this low-salt indulgence that’s perfect for family dinners or casual gatherings!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 1.5 cups panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 tbsp cornstarch
- 0.25 cup vegetable oil
Instructions
Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch.
Cut each chicken breast in half to make four pieces.
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, black pepper, and dried thyme. Mix well.
Place the chicken into the buttermilk mixture, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
In a shallow dish, mix together panko breadcrumbs, all-purpose flour, and cornstarch.
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil and unsalted butter in a large skillet over medium heat.
Add the chicken cutlets in batches to avoid overcrowding. Cook each side for about 4-5 minutes, or until golden brown and cooked through to an internal temperature of 165°F.
Place cooked cutlets on a wire rack over a baking sheet to keep them crisp while cooking the remaining chicken.
Serve immediately with your choice of sides, such as a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 17.7 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 388 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1411 mg | 30% | |
*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.
