Low Sodium Crispy Fried Chicken Drumsticks
Indulge in the irresistible crunch of **Low Sodium Crispy Fried Chicken Drumsticks**, a flavorful twist on a classic comfort food. This recipe is specifically designed to deliver the crave-worthy crispiness and juicy tenderness of traditional fried chicken while keeping sodium levels in check. Marinated in buttermilk blended with spices like paprika, garlic powder, and unsalted soy sauce, the chicken is infused with deep, savory flavors. The secret to its ultra-crispy coating lies in a seasoned mixture of flour, cornstarch, and baking powder, which creates a flawlessly golden crust. Perfectly fried to a delectable crunch in hot oil, these drumsticks are a healthier spin on a beloved favorite without sacrificing taste. Ideal for family dinners or gatherings, this reduced-sodium recipe is proof that you don't need salt to create utterly satisfying fried chicken!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 cup cornstarch
- 4 cups vegetable oil
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons unsalted soy sauce
Instructions
In a large bowl, combine the buttermilk, unsalted soy sauce, garlic powder, onion powder, paprika, and 1/2 teaspoon black pepper. Mix well.
Add the chicken drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
In another bowl, mix the flour, baking powder, cornstarch, dried oregano, and 1 teaspoon of ground black pepper. Set aside.
Heat the vegetable oil in a large pot or deep fryer over medium-high heat to 350°F (175°C).
Remove the drumsticks from the buttermilk marinade, allowing excess to drip off, then dredge each drumstick thoroughly in the flour mixture, making sure it is fully coated.
Carefully place the coated drumsticks into the hot oil, frying in batches if necessary to avoid overcrowding the pot.
Fry each batch for about 12-15 minutes, or until the coating is crispy and golden brown, and the chicken is cooked through to an internal temperature of 165°F (74°C).
Transfer the fried drumsticks to a wire rack to drain any excess oil.
Serve hot and enjoy your reduced-sodium crispy fried chicken!
Nutrition Facts
Calories |
9911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 928.9 g | 1191% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 24.7 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 738 mg | 57% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3054 mg | 65% | |
*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.
