Low Sodium Crispy Fried Chicken Thighs
Transform your fried chicken game with this irresistible recipe for Low Sodium Crispy Fried Chicken Thighs! Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and a hint of cayenne, these juicy chicken thighs are marinated in tangy buttermilk to ensure tenderness and bold flavor. The secret to these golden, extra-crispy layers lies in the flour mixture enriched with cornstarch and baking powder, delivering that signature crunch while maintaining a lower sodium profile. Fried to perfection in oil heated to just the right temperature, each bite balances crispiness and juiciness, making it ideal for guilt-free indulgence. Serve hot atop a wire rack and pair with your favorite healthy sides for a satisfying meal that’s full of flavor without the salt overload. Keywords: low sodium fried chicken, crispy chicken thighs, buttermilk fried chicken, healthy chicken recipe.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 4 cups vegetable oil
Instructions
Place the chicken thighs in a large bowl or resealable plastic bag. Add the buttermilk, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Mix well to ensure the chicken is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best results.
In a separate shallow dish, combine the all-purpose flour, cornstarch, baking powder, dried thyme, and dried oregano. Mix thoroughly.
Remove the chicken thighs from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing the flour into the chicken to ensure even coating.
Pour the vegetable oil into a large, deep skillet or frying pan and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature.
Carefully place the coated chicken thighs into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken on each side for about 10-12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil and remain crispy.
Let the chicken rest for about 5 minutes before serving. Enjoy your crispy low sodium fried chicken with your favorite sides.
Nutrition Facts
Calories |
11010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.3 g | 1266% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 24.7 g | ||
| Protein | 353.9 g | 708% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 761 mg | 59% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3920 mg | 83% | |
*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.
