Low Sodium Spicy Fried Chicken
Indulge in the irresistible crunch and fiery kick of flavor with this Low Sodium Spicy Fried Chicken recipe! Perfect for those watching their salt intake, this healthier twist on a classic fried chicken uses skin-on, bone-in chicken, marinated in a tangy buttermilk base seasoned with bold spices like smoked paprika, cayenne pepper, garlic powder, and a hint of crushed red pepper flakes. The chicken is coated in a crispy breadcrumb blend featuring flour, cornstarch, and non-sodium baking powder for a flawlessly golden and crunchy crust. Fried to perfection in neutral oil, this dish delivers all the satisfaction of spicy fried chicken without compromising on heart-friendly ingredients. Pair with a fresh green salad or roasted veggies for a complete meal and enjoy a guilt-free feast that doesn’t sacrifice flavor. It’s the perfect balance of indulgence and mindful eating!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (skin-on, bone-in)
- 2 cups Buttermilk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Cayenne pepper
- 2 teaspoons Smoked paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Crushed red pepper flakes
- 1.5 cups Plain, unsalted breadcrumbs
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Non-sodium baking powder
- 4 cups Neutral frying oil (canola or vegetable oil)
Instructions
In a large bowl, combine the buttermilk and apple cider vinegar to create a tangy marinade base.
Whisk in cayenne pepper, smoked paprika, garlic powder, onion powder, ground black pepper, and white pepper. Mix well to ensure the spices are evenly distributed.
Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours or overnight for best results.
In another large shallow dish, whisk together breadcrumbs, flour, cornstarch, non-sodium baking powder, and a pinch of crushed red pepper flakes.
Remove the chicken from the marinade, letting excess liquid drip off, and coat each piece thoroughly in the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even crust.
Heat the frying oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature for consistent results.
Gently lower 2-3 chicken pieces into the oil, being careful not to overcrowd the pan. Fry each piece for 12-14 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces.
Allow the chicken to rest for 5 minutes before serving. Serve hot and enjoy your crispy, spicy, low-sodium fried chicken!
Nutrition Facts
Calories |
11367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1095.4 g | 1404% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 37.0 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 844 mg | 65% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2887 mg | 61% | |
*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.
