Low Sodium Crispy Fried Chicken Fillets
Satisfy your fried chicken cravings with these irresistible Low Sodium Crispy Fried Chicken Fillets! Perfectly seasoned with a flavorful blend of garlic, onion powder, smoked paprika, and low sodium soy sauce, these chicken fillets are marinated in buttermilk for ultimate tenderness before being coated in a light, crispy batter of flour, cornstarch, and a touch of baking powder. Shallow-fried to golden perfection, these fillets boast a crunchy exterior while remaining juicy on the inside. Ideal for those watching their sodium intake, this easy recipe delivers all the indulgence of classic fried chicken without compromising on flavor. Serve up this healthier take on a comfort food favorite alongside your choice of low sodium sides for a meal that’s as satisfying as it is heart-conscious. Keywords: low sodium fried chicken, crispy chicken fillets, healthy fried chicken recipe, buttermilk fried chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breast fillets
- 1 cup buttermilk
- 2 tablespoons low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil
Instructions
Place the chicken breast fillets on a cutting board and gently pound them to an even thickness of about 1/2 inch.
In a large bowl, mix the buttermilk, low sodium soy sauce, garlic powder, onion powder, smoked paprika, and black pepper. Add the chicken fillets, ensuring they are fully submerged, and marinate for at least 2 hours in the refrigerator, or overnight for best results.
In another large bowl, combine the all-purpose flour, cornstarch, and baking powder, whisking together to ensure even distribution.
Remove the chicken fillets from the marinade, letting excess buttermilk drip off, and dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a good coating.
Pour vegetable oil into a large heavy skillet or Dutch oven, filling it about halfway up the sides. Heat over medium-high heat until the oil reaches 350°F (175°C).
Carefully place the coated chicken fillets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the fried chicken fillets from the oil and place them on a wire rack over a baking sheet to drain any excess oil. Let rest for a few minutes.
Serve the crispy fried chicken fillets hot, accompanied by your choice of low sodium sides.
Nutrition Facts
Calories |
9080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 871.1 g | 1117% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.6 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 413 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2483 mg | 53% | |
*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.
