Low Sodium Crispy Fried Chicken Fillets
Craving crispy fried chicken but looking to cut back on sodium? Our Low Sodium Crispy Fried Chicken Fillets deliver all the crunch and flavor you love without the guilt. This recipe combines tender, marinated chicken breast fillets coated in a perfectly seasoned mixture of flour, cornstarch, and baking powder for light, airy crispiness. With the smoky warmth of paprika and a hint of garlic and onion, these golden-brown fillets are fried to perfection in vegetable oil, locking in juiciness with every bite. Marinated in a blend of buttermilk and low sodium soy sauce, the chicken stays moist while bursting with subtle tang and savory notes. Ideal for those seeking a heart-healthier alternative to traditional fried chicken, this dish is easy to make and pairs wonderfully with your favorite low-sodium sides. Perfect for family dinners or meal prep, these homemade fried chicken fillets deliver restaurant-style results from your own kitchen!
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Ingredients
- 4 pieces boneless, skinless chicken breast fillets
- 1 cup buttermilk
- 2 tablespoons low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil
Directions
Step 1
Place the chicken breast fillets on a cutting board and gently pound them to an even thickness of about 1/2 inch.
Step 2
In a large bowl, mix the buttermilk, low sodium soy sauce, garlic powder, onion powder, smoked paprika, and black pepper. Add the chicken fillets, ensuring they are fully submerged, and marinate for at least 2 hours in the refrigerator, or overnight for best results.
Step 3
In another large bowl, combine the all-purpose flour, cornstarch, and baking powder, whisking together to ensure even distribution.
Step 4
Remove the chicken fillets from the marinade, letting excess buttermilk drip off, and dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a good coating.
Step 5
Pour vegetable oil into a large heavy skillet or Dutch oven, filling it about halfway up the sides. Heat over medium-high heat until the oil reaches 350°F (175°C).
Step 6
Carefully place the coated chicken fillets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Step 7
Remove the fried chicken fillets from the oil and place them on a wire rack over a baking sheet to drain any excess oil. Let rest for a few minutes.
Step 8
Serve the crispy fried chicken fillets hot, accompanied by your choice of low sodium sides.
Nutrition Facts
| Serving size | (2034.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9079.6 |
| Total Fat 871.1g | 0% |
| Saturated Fat 131.3g | 0% |
| Polyunsaturated Fat 538.1g | |
| Cholesterol 618.4mg | 0% |
| Sodium 2383.2mg | 0% |
| Total Carbohydrate 143.4g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 12.6g | |
| Protein 240.3g | 0% |
| Vitamin D 161.7IU | 0% |
| Calcium 413.0mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 2482.6mg | 0% |
Source of Calories