Low Sodium Fried Chicken Burger
Indulge in the ultimate comfort food with our Low Sodium Fried Chicken Burger—a healthier twist on a classic favorite! Perfectly seasoned and marinated in a flavorful buttermilk mixture, the juicy chicken breasts are coated in a light panko breadcrumb crust for irresistible crunch. Fried to golden brown perfection in canola oil, this low-sodium recipe keeps the salt under control without compromising on taste. Served on toasted whole-grain burger buns with crisp lettuce and fresh tomato slices, it’s an ideal choice for a satisfying meal that’s kinder to your heart. Whether you’re cooking for a casual dinner or treating yourself to a gourmet-style burger night, this easy recipe is sure to become a family favorite. Plus, the quick prep and cook time make it as convenient as it is delicious! Keywords: low sodium fried chicken burger, healthy comfort food, homemade fried chicken burger, low salt recipe.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 240 ml Buttermilk
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 60 grams Unsalted panko breadcrumbs
- 1 large Egg
- 2 tablespoons Water
- 500 ml Canola oil
- 2 pieces Whole grain burger buns
- 2 pieces Lettuce leaves
- 1 large Tomato
- 1 tablespoon Unsalted butter
Instructions
Slice each chicken breast in half horizontally to form four thinner pieces.
In a bowl, mix the buttermilk, 1/2 teaspoon of black pepper, garlic powder, onion powder, and paprika. Add chicken pieces and marinate in the refrigerator for at least 1 hour.
Combine flour, cornstarch, and remaining black pepper in a shallow dish.
In another bowl, beat the egg with water.
Place panko breadcrumbs in a separate dish.
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, then dip into the egg, and finally coat with panko breadcrumbs.
In a large skillet, heat canola oil over medium-high heat until it reaches 350°F (175°C).
Fry chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on a paper towel-lined plate.
Toast the burger buns with unsalted butter in a pan until golden brown.
Build the burger by placing a lettuce leaf and slice of tomato on the bottom half of each bun, top with fried chicken, and cover with the top half of the bun. Serve immediately.
Nutrition Facts
Calories |
6460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.0 g | 673% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 122.3 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 39.9 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 548 mg | 42% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2148 mg | 46% | |
*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.
