Low Sodium Crispy Fried Chicken Fingers
Indulge in guilt-free comfort with these Low Sodium Crispy Fried Chicken Fingers—perfectly seasoned, irresistibly crunchy, and made with heart-healthy ingredients. This lighter twist on classic fried chicken uses a buttermilk marinade infused with garlic and smoked paprika for flavorful, juicy bites without relying on heavy salt. The crispy coating combines all-purpose flour, cornstarch, and baking powder for a delicate yet satisfying crunch that's fried to golden perfection in canola oil. Ideal for those watching their sodium intake, this recipe delivers restaurant-quality taste while prioritizing your health. Ready in under 40 minutes, these crispy chicken fingers are a family-friendly favorite that pairs beautifully with your choice of dipping sauce or a fresh side of greens!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, skinless and boneless
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Smoked paprika
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 cups Canola oil
Instructions
Cut the chicken breasts into strips about 1 inch wide.
In a bowl, combine buttermilk, garlic powder, onion powder, black pepper, 0.5 teaspoon of paprika, and smoked paprika. Add the chicken strips to the mixture, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
In a shallow dish or plate, combine the flour, cornstarch, remaining 0.5 teaspoon of paprika, and baking powder. Mix thoroughly to distribute the spices evenly.
Remove the chicken from the buttermilk marinade, letting any excess drip off.
Dredge each chicken strip in the flour mixture, pressing lightly to ensure the coating adheres. Shake off any excess flour.
Heat canola oil in a large, heavy skillet or deep fryer to 350°F (175°C). To test if the oil is ready, drop a small piece of flour in the oil; if it sizzles, the oil is hot enough.
Carefully place the chicken strips into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for about 5-6 minutes, turning them occasionally, until golden brown and crispy.
Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain any excess oil.
Serve the low sodium crispy fried chicken fingers immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
5352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.3 g | 603% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 113.8 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.6 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1491 mg | 32% | |
*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.
