Low Sodium Crispy Fried Chicken Cutlets

Savor the golden crunch of these Low Sodium Crispy Fried Chicken Cutlets, a healthier twist on a comfort food classic. Perfectly seasoned with a blend of garlic powder, paprika, and dried thyme, these cutlets boast maximum flavor with minimal salt—making them ideal for low-sodium diets. Marinated in tangy buttermilk for extra tenderness, each piece is coated in a crispy panko breadcrumb crust and pan-fried to perfection in a mix of unsalted butter and vegetable oil. This quick and easy recipe comes together in under 45 minutes, serving up a satisfying meal that’s crisp on the outside, juicy on the inside. Pair these golden cutlets with a side of fresh greens or your favorite vegetables for a well-rounded, wholesome dinner everyone will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 1.5 cups panko breadcrumbs
• 0.5 cup all-purpose flour
• 1 tbsp cornstarch
• 0.25 cup vegetable oil

Directions

Step 1

Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch.

Step 2

Cut each chicken breast in half to make four pieces.

Step 3

In a bowl, combine buttermilk, garlic powder, onion powder, paprika, black pepper, and dried thyme. Mix well.

Step 4

Place the chicken into the buttermilk mixture, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.

Step 5

In a shallow dish, mix together panko breadcrumbs, all-purpose flour, and cornstarch.

Step 6

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.

Step 7

Heat vegetable oil and unsalted butter in a large skillet over medium heat.

Step 8

Add the chicken cutlets in batches to avoid overcrowding. Cook each side for about 4-5 minutes, or until golden brown and cooked through to an internal temperature of 165°F.

Step 9

Place cooked cutlets on a wire rack over a baking sheet to keep them crisp while cooking the remaining chicken.

Step 10

Serve immediately with your choice of sides, such as a fresh green salad or steamed vegetables.

Nutrition Facts

Serving size	(828.2g)

Amount per serving	% Daily Value*
Calories	1949.6

Total Fat 100.6g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 34.1g
Cholesterol 384.6mg	0%
Sodium 1034.3mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 6.3g	0%
Total Sugars 17.7g
Protein 134.1g	0%

Vitamin D 130.4IU	0%
Calcium 387.8mg	0%
Iron 10.4mg	0%
Potassium 1410.8mg	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: 46.1%

Protein: 27.3%

Carbs: 26.6%