Low Sodium Homemade Zinger Fillet
Craving the bold, crispy flavors of a Zinger Fillet but looking for a healthier twist? This Low Sodium Homemade Zinger Fillet recipe delivers all the crunch and spice you love—without the extra salt. Tender chicken breasts are marinated in a tangy buttermilk and lemon mixture, ensuring juicy, melt-in-your-mouth results. Coated in a perfectly seasoned flour blend featuring paprika, garlic powder, cayenne, and a hint of dried herbs, these fillets are pan-fried to golden perfection using a combination of olive oil and unsalted butter. Ideal for those watching their sodium intake, this quick and easy recipe takes just 40 minutes to prepare and pairs beautifully with a fresh salad or roasted vegetables for a satisfying, guilt-free meal. Perfect for busy weeknights or weekend indulgence, this recipe is a must-try for anyone seeking a healthier spin on a fast-food favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 250 ml Buttermilk
- 1 tablespoon Lemon juice
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Instructions
1. Begin by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
2. In a large bowl, mix the buttermilk and lemon juice. Add the chicken breasts to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight if time allows) to tenderize the chicken.
3. In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, black pepper, thyme, and oregano.
4. Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the flour mixture, pressing lightly to adhere.
5. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and the mixture is hot.
6. Carefully add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
7. Remove from heat and let the chicken rest for a few minutes before serving.
8. Serve immediately with your choice of side, such as a fresh green salad or roasted vegetables.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.8 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 444 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2513 mg | 53% | |
*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.
