Low Sodium Boneless Fried Chicken
Crispy, juicy, and packed with flavor, this Low Sodium Boneless Fried Chicken is the perfect healthier twist on a fried chicken classic. Marinated in tangy buttermilk for maximum tenderness, these boneless, skinless chicken pieces are coated in a flavorful blend of herbs and spices, including paprika, garlic powder, and a hint of cayenne for subtle heat—all without the need for excess salt. The double-dredging method ensures a crunchy, golden-brown coating that seals in the chicken's juicy goodness. Perfect for anyone watching their sodium intake, this recipe delivers all the satisfaction of traditional fried chicken with a guilt-free spin. Serve it piping hot with your favorite sides for a crowd-pleasing dinner that's just as delicious as it is heart-conscious.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper
- 2 large Eggs
- 4 cups Vegetable oil
Directions
Step 1
Cut the chicken breasts into strips or nugget-sized pieces, as desired.
Step 2
In a large bowl, combine the buttermilk and chicken pieces. Cover and refrigerate for at least 1 hour, up to overnight, to tenderize the chicken and enhance flavor.
Step 3
In another bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, thyme, oregano, and cayenne pepper.
Step 4
In a shallow dish, beat the eggs with a whisk until smooth.
Step 5
Remove the chicken from the buttermilk, letting any excess drip off. Dip each piece into the egg mixture, then dredge it in the seasoned flour. Press the flour mixture firmly onto the chicken to ensure a thick, even coating.
Step 6
Set the coated chicken pieces on a wire rack for 10-15 minutes to allow the coating to adhere better.
Step 7
In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
Step 8
Fry the chicken pieces in batches for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Step 9
Remove the fried chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
Step 10
Serve the low sodium fried chicken immediately, enjoying its crispy exterior and juicy, flavorful interior.
Nutrition Facts
| Serving size | (2434.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9680.9 |
| Total Fat 890.5g | 0% |
| Saturated Fat 139.4g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 1017.3mg | 0% |
| Sodium 1182.8mg | 0% |
| Total Carbohydrate 217.1g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 25.5g | |
| Protein 270.8g | 0% |
| Vitamin D 342.7IU | 0% |
| Calcium 771.2mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 3076.0mg | 0% |
Source of Calories