Low Sodium Crispy Fried Chicken Fingers
Indulge in the irresistible crunch and flavor of these Low Sodium Crispy Fried Chicken Fingers, a healthier twist on a classic favorite. Perfectly marinated in a spiced buttermilk mixture, the chicken strips are coated in a light, golden crust made with flour, cornstarch, and a hint of paprika for a smoky undertone. Despite being low in sodium, this recipe doesn’t compromise on taste, thanks to bold seasonings like garlic and onion powder that elevate every bite. Quick to prepare and ideal for family dinners or game-day snacking, these crispy chicken fingers are fried to perfection and pair beautifully with your favorite dipping sauces. Satisfy your cravings guilt-free with this crowd-pleasing, low-sodium alternative!
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Ingredients
- 2 pieces Chicken breast, skinless and boneless
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Smoked paprika
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 cups Canola oil
Directions
Step 1
Cut the chicken breasts into strips about 1 inch wide.
Step 2
In a bowl, combine buttermilk, garlic powder, onion powder, black pepper, 0.5 teaspoon of paprika, and smoked paprika. Add the chicken strips to the mixture, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
Step 3
In a shallow dish or plate, combine the flour, cornstarch, remaining 0.5 teaspoon of paprika, and baking powder. Mix thoroughly to distribute the spices evenly.
Step 4
Remove the chicken from the buttermilk marinade, letting any excess drip off.
Step 5
Dredge each chicken strip in the flour mixture, pressing lightly to ensure the coating adheres. Shake off any excess flour.
Step 6
Heat canola oil in a large, heavy skillet or deep fryer to 350°F (175°C). To test if the oil is ready, drop a small piece of flour in the oil; if it sizzles, the oil is hot enough.
Step 7
Carefully place the chicken strips into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for about 5-6 minutes, turning them occasionally, until golden brown and crispy.
Step 8
Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain any excess oil.
Step 9
Serve the low sodium crispy fried chicken fingers immediately with your favorite dipping sauce.
Nutrition Facts
| Serving size | (1206.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5351.5 |
| Total Fat 470.3g | 0% |
| Saturated Fat 38.0g | 0% |
| Polyunsaturated Fat 113.8g | |
| Cholesterol 322.6mg | 0% |
| Sodium 973.9mg | 0% |
| Total Carbohydrate 141.5g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 12.6g | |
| Protein 129.5g | 0% |
| Vitamin D 172.1IU | 0% |
| Calcium 362.8mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1491.2mg | 0% |
Source of Calories