Low Sodium Crispy Fried Chicken Strips
Indulge in guilt-free comfort food with this irresistible recipe for **Low Sodium Crispy Fried Chicken Strips**! Marinated in a flavorful buttermilk mixture infused with garlic powder, paprika, and a hint of cayenne, these tender chicken strips are coated in a light, golden breading made from a mix of flour, cornstarch, and baking powder. The result? A perfectly crispy, crave-worthy bite without the excessive sodium content found in traditional recipes. Ideal for a family-friendly dinner or a crowd-pleasing appetizer, these chicken strips are fried to perfection and paired beautifully with your favorite dipping sauces. With just 20 minutes of prep and simple pantry staples, this healthier take on fried chicken will satisfy your cravings without compromise!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 cups Vegetable oil
Instructions
Start by cutting the boneless, skinless chicken breasts into strips, about 1 inch wide.
In a large bowl, mix together the buttermilk, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
Add the chicken strips to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour to marinate, or overnight for best results.
In another large bowl, combine the all-purpose flour, cornstarch, and baking powder.
Remove the chicken strips from the buttermilk mixture, allowing excess marinade to drip off.
Dredge each strip in the flour mixture, pressing lightly to ensure a thick, even coating. Place coated strips on a wire rack to set while you heat the oil.
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature is maintained.
Carefully add the chicken strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per batch, or until the strips are golden brown and cooked through, with an internal temperature of 165°F (74°C).
Remove the chicken strips from the oil and place them on a clean wire rack over a baking sheet to drain excess oil.
Let the fried chicken strips sit for a minute or two to cool slightly, ensuring maximum crispiness before serving.
Nutrition Facts
Calories |
5132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.4 g | 566% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.0 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 380 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1618 mg | 34% | |
*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.
