Low Sodium Crispy Chicken Poppers

Get ready to savor the irresistible crunch of these Low Sodium Crispy Chicken Poppers—your new go-to snack or appetizer! Perfect for those watching their sodium intake, this recipe uses a flavorful blend of spices like paprika, garlic powder, and a touch of cayenne to deliver bold, zesty flavor without the need for added salt. Marinated in creamy buttermilk for tenderness and coated in a light, unsalted flour mixture, these golden-brown chicken bites are pan-seared for crispiness and then oven-finished for a healthier twist. Quick to prepare and baked to perfection in under 15 minutes, they’re an easy crowd-pleaser that's perfect for game day, family gatherings, or an elevated snack. Garnish with fresh parsley for a pop of color, and serve them with your favorite low-sodium dipping sauce for ultimate indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup buttermilk
• 1 cup unsalted flour
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 1 teaspoon baking powder
• 0 cooking spray
• 2 tablespoons canola oil
• 2 tablespoons fresh parsley (optional for garnish)

Directions

Step 1

Cut the chicken breast into 1-inch cubes and place them in a bowl.

Step 2

Pour the buttermilk over the chicken pieces, ensuring they are fully submerged.

Step 3

Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor development.

Step 4

In a large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and baking powder. Mix well.

Step 5

Drain the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off.

Step 6

Toss the chicken pieces in the flour mixture until they are well-coated. Shake off any excess flour.

Step 7

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the paper with cooking spray.

Step 8

Heat canola oil in a large skillet over medium-high heat.

Step 9

Working in batches, add the flour-coated chicken pieces to the skillet, cooking until golden brown and crispy on all sides, about 2-3 minutes per side.

Step 10

Remove the chicken poppers from the skillet and place them on the prepared baking sheet.

Step 11

Bake in the preheated oven for 10-12 minutes, or until they are cooked through and the internal temperature of the chicken reaches 165°F (75°C).

Step 12

Remove from the oven and let them rest for a few minutes before serving.

Step 13

Garnish with freshly chopped parsley, if desired, and serve immediately as a delightful appetizer or snack.

Nutrition Facts

Serving size	(875.2g)

Amount per serving	% Daily Value*
Calories	1670.7

Total Fat 55.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 7.6g
Cholesterol 412.4mg	0%
Sodium 1055.5mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 7.6g	0%
Total Sugars 13.3g
Protein 164.0g	0%

Vitamin D 149.6IU	0%
Calcium 399.9mg	0%
Iron 8.3mg	0%
Potassium 1910.3mg	0%

*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.

Source of Calories

Fat: 30.3%

Protein: 40.0%

Carbs: 29.7%