Low Sodium Fried Chicken with Gravy
Indulge in the comforting classic of 'Low Sodium Fried Chicken with Gravy,' a healthier twist on a beloved favorite that doesn't skimp on flavor. Perfectly marinated chicken drumsticks are infused with the rich flavors of garlic powder, onion powder, smoked paprika, and buttermilk, then coated in a light mixture of flour, baking powder, and cornstarch for a crispy golden crust. Fried to perfection in canola oil, this dish is paired with a velvety homemade gravy made with low sodium chicken broth, milk, and a hint of fresh thyme. Ideal for anyone mindful of their sodium intake, this recipe balances indulgence and health without sacrificing taste. Ready in an hour, this satisfying, family-friendly meal is guaranteed to bring comforting flavors to your table.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup cornstarch
- 4 cups canola oil
- 2 tablespoons unsalted butter
- 2 cups low sodium chicken broth
- 1 cup milk
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, and ground black pepper. Add the chicken drumsticks and toss them to ensure they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
In another bowl, mix together the all-purpose flour, baking powder, and cornstarch. This mixture will be used to coat the chicken.
Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring each piece is thoroughly coated on all sides. Set aside on a wire rack.
In a large, deep skillet, heat the canola oil over medium-high heat to 350°F (175°C). You can use a thermometer to ensure the oil is at the correct temperature.
Carefully add the coated chicken drumsticks to the hot oil, frying in batches if necessary to avoid overcrowding. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and place on a wire rack to drain any excess oil.
For the gravy, melt the unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons of the reserved flour mixture and whisk to form a roux. Cook for about 1-2 minutes until the mixture is golden.
Gradually whisk in the low sodium chicken broth and milk until smooth. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes.
Season the gravy with ground black pepper and fresh thyme leaves. Adjust seasoning to taste, keeping in mind the low sodium requirement.
Serve the fried chicken hot with the prepared gravy on the side or drizzled over the top.
Nutrition Facts
Calories |
11267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1017.8 g | 1305% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 227.8 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 37.6 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1069 mg | 82% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3642 mg | 77% | |
*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.
