Low Sodium Crispy Southern Fried Chicken Legs
Indulge in the classic southern comfort of crispy fried chicken without the guilt, thanks to this Low Sodium Crispy Southern Fried Chicken Legs recipe. Perfectly marinated in a tangy buttermilk and apple cider vinegar blend, these chicken legs are infused with a bold, salt-free spice mix featuring smoked paprika, garlic powder, and cayenne. The secret to their irresistibly crispy coating lies in a low-sodium flour and cornstarch blend, elevated with baking powder for extra crunch. Cooked to golden perfection, these fried chicken legs are a healthier take on a beloved favorite—ideal for those watching their sodium intake but still craving that satisfying crunch and rich southern flavor. Ready in under an hour, this dish is perfect for a hearty weeknight dinner or a crowd-pleasing addition to your next gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken legs
- 2 cups buttermilk
- 2 tablespoons apple cider vinegar
- 1 teaspoon unsalted garlic powder
- 1 teaspoon unsalted onion powder
- 1 teaspoon unsalted smoked paprika
- 1 teaspoon unsalted black pepper
- 0.5 teaspoon unsalted cayenne pepper
- 2 cups low sodium all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon baking powder
- 2 quarts light cooking oil (vegetable or canola)
Instructions
In a large bowl, combine the buttermilk and apple cider vinegar to create a marinade for the chicken.
Add half of the garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper to the buttermilk mixture and mix well.
Submerge the chicken legs in the buttermilk mixture, ensuring they are fully coated, and let them marinate for at least 4 hours in the refrigerator, preferably overnight.
In a shallow dish, combine the low sodium all-purpose flour, cornstarch, the remaining garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and baking powder. Mix well to ensure an even distribution of the spices.
Remove the chicken legs from the marinade and let any excess buttermilk drip off.
Dredge each chicken leg in the flour mixture, pressing lightly to ensure the flour adheres well to the chicken.
In a deep pot or heavy skillet, heat the oil to 350°F (175°C). Use a deep-frying thermometer to maintain a steady temperature.
Carefully place the chicken legs in the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
Fry the chicken legs for about 12-15 minutes, turning occasionally, until they are golden brown and crispy. Check the internal temperature to ensure it has reached at least 165°F (74°C).
Carefully remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
Calories |
19297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2020.5 g | 2590% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 25.8 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 714 mg | 55% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2895 mg | 62% | |
*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.
