Low Sodium Homemade Chick-fil-A Nuggets
Satisfy your craving for tender, flavorful nuggets with this easy recipe for Low Sodium Homemade Chick-fil-A Nuggets! Perfectly marinated in a tangy blend of dill pickle juice and buttermilk, these bite-sized pieces of chicken are coated in a seasoned flour mixture and pan-fried to golden perfection. By keeping the sodium in check without sacrificing taste, this recipe is a healthier spin on the fast-food classic, making it ideal for those watching their salt intake. Ready in just 30 minutes (plus marination time) and serving up to 4, these nuggets are crispy on the outside, juicy on the inside, and perfect for pairing with your favorite low-sodium dipping sauce. Skip the drive-through and make these irresistible nuggets at home—customized to your taste and dietary needs!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Dill pickle juice
- 0.5 cup Buttermilk
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Sugar
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- to taste Non-stick cooking spray
- 0.5 cup Vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, approximately 1.5-inch chunks.
In a medium-sized bowl, combine the dill pickle juice and buttermilk.
Place the chicken pieces into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 2 hours for marination.
In a shallow dish, mix together the flour, cornstarch, sugar, ground black pepper, paprika, garlic powder, and onion powder.
Remove the chicken from the marinade and drain off the excess liquid.
Coat the chicken pieces in the flour mixture, ensuring they are fully covered. Shake off any excess flour.
In a large skillet or deep pan, heat the vegetable oil over medium-high heat. Add enough oil to coat the bottom of the pan generously.
Once the oil is hot, carefully place the chicken pieces in the pan, ensuring they are not overcrowded. Cook in batches if necessary.
Fry the chicken nuggets, turning occasionally, until they are golden brown and cooked through, approximately 3-5 minutes per side.
Once cooked, remove the nuggets and place them on a paper towel-lined plate to absorb excess oil.
Repeat the frying process with any remaining chicken pieces.
Serve the nuggets warm with your choice of low sodium sauce or dip.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 20.3 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1580 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.
