Low Sodium Homemade KFC Style Fried Chicken
Crispy, flavorful, and guilt-free, this Low Sodium Homemade KFC Style Fried Chicken delivers all the indulgence of classic fried chicken with a heart-healthier twist. Marinated in tangy buttermilk for tender, juicy results, and coated in a perfectly spiced blend of paprika, garlic powder, and dried herbs, this recipe replicates the iconic KFC crunch without the excess salt. The secret lies in the combination of all-purpose flour and cornstarch, creating an irresistibly crisp texture, cooked to perfection in a mix of unsalted butter and corn oil. Ready in just about an hour (after marination), this dish is perfect for family dinners or satisfying fried food cravings without compromising on flavor. Pair this golden goodness with your favorite low-sodium sides for a meal that’s as delicious as it is mindful.
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Recipe Information
Ingredients
- 8 Chicken drumsticks
- 2 cups Buttermilk
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 tablespoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground white pepper
- 2 cups Corn oil
Instructions
In a large bowl, mix the buttermilk with the chicken drumsticks, ensuring they are completely covered. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken.
In a separate bowl, combine the flour, cornstarch, paprika, ground black pepper, garlic powder, onion powder, dried oregano, dried basil, dried thyme, and ground white pepper. Mix well to ensure the spices are evenly distributed.
Remove the chicken from the buttermilk marinate and let any excess drip off. Do not rinse the chicken.
Dip each drumstick into the flour mixture, turning to coat thoroughly. Press the flour mixture onto the chicken to ensure it adheres well, then place the coated drumsticks on a wire rack and let them sit for about 10 minutes so the coating sets.
Melt the unsalted butter and add it to a large, heavy-bottomed skillet with the corn oil. Heat over medium-high heat until a thermometer reads 350°F (175°C).
Once the oil is hot, carefully place the coated drumsticks in the skillet, being sure not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for about 15 minutes on one side, then turn and cook for an additional 15 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of at least 165°F (74°C).
Remove the fried chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
Let the chicken rest for about 5 minutes before serving to allow the juices to redistribute within the meat.
Serve immediately with your favorite low-sodium sides and enjoy!
Nutrition Facts
Calories |
7573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 637.4 g | 817% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 238.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.1 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 783 mg | 60% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2991 mg | 64% | |
*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.
