Low Sodium Crispy Fried Chicken Nuggets
Indulge in guilt-free comfort food with these Low Sodium Crispy Fried Chicken Nuggets, a healthier twist on a beloved classic. Perfectly golden and crunchy on the outside, these bite-sized nuggets are marinated in a flavorful buttermilk blend seasoned with garlic powder, smoked paprika, and onion powder for a savory punch without added salt. Coated in a double-layer mixture of cornstarch, all-purpose flour, and egg batter, they deliver an irresistible crunch while remaining tender inside. With unsalted chicken stock replacing traditional sodium-heavy ingredients, this recipe is ideal for those watching their salt intake. Easy to prepare in under 40 minutes and fried to perfection, these nuggets are great for family dinners, meal prepping, or game-day snacks. Pair them with your favorite low-sodium dipping sauce and enjoy a crowd-pleasing, healthier version of fried chicken.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 cup Unsalted chicken stock
- 1 Egg
- 4 cups Vegetable oil (for frying)
Instructions
Cut the chicken breasts into bite-sized nuggets, roughly 1-2 inches in size.
In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, and ground black pepper.
Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours or overnight for best results.
In another bowl, mix together the all-purpose flour, cornstarch, and baking powder.
In a third bowl, whisk together the unsalted chicken stock and egg to form a wet batter.
Remove the chicken from the marinade, letting excess buttermilk drip off.
Dip each piece of chicken first in the dry flour mixture, then in the wet batter, and then again in the flour mixture, ensuring all pieces are thoroughly coated.
In a deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
Carefully add the chicken nuggets in small batches to avoid overcrowding.
Fry each batch for 4-5 minutes or until golden brown and cooked through, ensuring the internal temperature of the chicken reaches at least 165°F (74°C).
Remove cooked nuggets from oil and place on a paper towel-lined plate to drain any excess oil.
Serve hot and enjoy your low sodium crispy fried chicken nuggets with your favorite dipping sauce!
Nutrition Facts
Calories |
9826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 979.4 g | 1256% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.6 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 410 mg | 32% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1863 mg | 40% | |
*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.
