Low Sodium Crispy Fried Chicken Fillet
Craving crispy, golden perfection without the excess sodium? This Low Sodium Crispy Fried Chicken Fillet recipe delivers all the crunch and flavor you love, with a healthier twist. Marinated in a tangy buttermilk mixture infused with garlic, onion, paprika, and a touch of cayenne for subtle heat, these chicken fillets are tender and flavorful inside. The coating, a blend of all-purpose flour, cornstarch, and baking powder, ensures an extra-crispy crust that doesn’t skimp on texture. Fried to golden-brown perfection and drained for optimal crispiness, these fillets are as satisfying as they are heart-conscious. Perfect for a guilt-free indulgence or an impressive family dinner, serve these crispy chicken fillets with your favorite sides for a wholesome, delightful meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 2 cups Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cayenne pepper
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Paprika (for flour mixture)
- 4 cups Vegetable oil
Instructions
In a large bowl, combine buttermilk, garlic powder, onion powder, ground black pepper, paprika, and ground cayenne pepper.
Add the chicken breast fillets to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for better flavor penetration.
In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and additional paprika.
Remove chicken fillets from the buttermilk marinade, allowing excess liquid to drip off. Coat each fillet thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a thick, even coating.
Heat vegetable oil in a large, deep skillet or frying pan over medium-high heat to about 350°F (175°C).
Carefully place chicken fillets in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry each side for about 6-8 minutes, or until the outside is golden brown and the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken fillets from the oil and place on a wire rack over a baking sheet to drain excess oil and retain crispiness.
Serve immediately for the best texture and flavor. Enjoy your low sodium crispy fried chicken fillets with your favorite side dishes!
Nutrition Facts
Calories |
9660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 883.5 g | 1133% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 610 mg | 204% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 24.9 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 691 mg | 53% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2576 mg | 55% | |
*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.
