Low Sodium Crispy Fried Chicken Nuggets

Craving crispy, golden perfection without the sodium overload? These Low Sodium Crispy Fried Chicken Nuggets deliver everything you love about the classic comfort food—juicy, tender chicken encased in a crunchy, flavorful coating—while keeping salt at a minimum. Marinated in a spiced buttermilk blend featuring garlic and smoked paprika, then double-coated with a combination of flour, cornstarch, and a light chicken stock-based batter, these nuggets are a healthier twist on fried indulgence. Using thoughtful techniques like double-dipping for extra crunch and frying at the perfect temperature ensures irresistibly crispy results every time. Pair them with a low-sodium dipping sauce for a guilt-free snack or satisfying entrée that’s perfect for both kids and adults!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 1 cup Buttermilk
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground black pepper
• 1 cup All-purpose flour
• 1 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Unsalted chicken stock
• 1 Egg
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Cut the chicken breasts into bite-sized nuggets, roughly 1-2 inches in size.

Step 2

In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, and ground black pepper.

Step 3

Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours or overnight for best results.

Step 4

In another bowl, mix together the all-purpose flour, cornstarch, and baking powder.

Step 5

In a third bowl, whisk together the unsalted chicken stock and egg to form a wet batter.

Step 6

Remove the chicken from the marinade, letting excess buttermilk drip off.

Step 7

Dip each piece of chicken first in the dry flour mixture, then in the wet batter, and then again in the flour mixture, ensuring all pieces are thoroughly coated.

Step 8

In a deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.

Step 9

Carefully add the chicken nuggets in small batches to avoid overcrowding.

Step 10

Fry each batch for 4-5 minutes or until golden brown and cooked through, ensuring the internal temperature of the chicken reaches at least 165°F (74°C).

Step 11

Remove cooked nuggets from oil and place on a paper towel-lined plate to drain any excess oil.

Step 12

Serve hot and enjoy your low sodium crispy fried chicken nuggets with your favorite dipping sauce!

Nutrition Facts

Serving size	(2132.1g)

Amount per serving	% Daily Value*
Calories	9826.4

Total Fat 979.4g	0%
Saturated Fat 146.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 608.4mg	0%
Sodium 1192.1mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 5.9g	0%
Total Sugars 12.6g
Protein 169.2g	0%

Vitamin D 179.4IU	0%
Calcium 410.4mg	0%
Iron 12.3mg	0%
Potassium 1863.4mg	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: 86.6%

Protein: 6.6%

Carbs: 6.8%