Low Sodium KFC Style Fried Chicken Sandwich
Craving the irresistible crunch and flavor of a fried chicken sandwich but watching your sodium intake? This Low Sodium KFC Style Fried Chicken Sandwich delivers all the savory satisfaction of the iconic fast-food favorite without the excess salt. Tender chicken breasts are marinated in a rich buttermilk and spice blend, then dredged in a perfectly seasoned flour mixture for a golden, crispy finish. Toasted buns and low sodium pickles add delightful texture and tang, making each bite a balanced masterpiece. Whether you're chasing a healthier alternative or simply a homemade twist on a classic, this quick yet indulgent recipe is perfect for your next dinner or lunch. Say hello to crispy perfection in just 35 minutes!
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Recipe Information
Ingredients
- 2 Boneless skinless chicken breasts
- 1 cup Buttermilk
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 tablespoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 tablespoons Unsalted butter, melted
- 1 Egg
- 4 slices Low sodium pickles
- 2 Sandwich buns
- 2 cups Oil for frying (e.g. vegetable or canola oil)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even thickness, about 1/2 inch.
In a bowl, whisk together the buttermilk, 1 teaspoon of paprika, garlic powder, onion powder, ground black pepper, oregano, thyme, and cayenne pepper if using.
Add the chicken breasts to the marinade, ensuring they're completely coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for best results.
In another bowl, mix the flour, cornstarch, baking powder, and the remaining 1 tablespoon of paprika.
Remove the chicken from the marinade, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Set aside on a wire rack.
In a deep skillet or pot, heat the oil over medium heat until it reaches 350°F (175°C).
Fry the chicken breasts in the oil for about 6-8 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Remove the chicken and let it drain on paper towels.
Toast the sandwich buns lightly in a toaster or skillet with a small amount of the melted unsalted butter.
Assemble the sandwich by placing one chicken breast on the bottom half of each bun, top with low sodium pickles and the top bun.
Serve immediately and enjoy your low sodium KFC style fried chicken sandwich.
Nutrition Facts
Calories |
5685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.3 g | 671% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1368 mg | 60% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.9 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 489 mg | 38% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1512 mg | 32% | |
*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.
