Low Sodium Crispy Fried Chicken Strips

Craving crispy fried chicken without the heavy dose of sodium? These Low Sodium Crispy Fried Chicken Strips deliver all the crunch and flavor you love in a more heart-friendly package. Made with tender strips of marinated chicken breast, this recipe relies on a buttermilk soak infused with garlic, onion, paprika, and a touch of cayenne for bold seasoning without excessive salt. A light yet crunchy coating of flour, cornstarch, and baking powder ensures a perfectly golden crust, while frying in batches guarantees that satisfying crispiness. Perfect for a quick family dinner or game-day snack, these chicken strips pair beautifully with your favorite low-sodium dipping sauces or sides. Ready in under 40 minutes, it’s an irresistible, healthier twist on a classic comfort food!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Buttermilk
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Paprika
• 1 teaspoon Ground black pepper
• 0.5 teaspoon Cayenne pepper
• 1.5 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking powder
• 2 cups Vegetable oil

Directions

Step 1

Start by cutting the boneless, skinless chicken breasts into strips, about 1 inch wide.

Step 2

In a large bowl, mix together the buttermilk, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.

Step 3

Add the chicken strips to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour to marinate, or overnight for best results.

Step 4

In another large bowl, combine the all-purpose flour, cornstarch, and baking powder.

Step 5

Remove the chicken strips from the buttermilk mixture, allowing excess marinade to drip off.

Step 6

Dredge each strip in the flour mixture, pressing lightly to ensure a thick, even coating. Place coated strips on a wire rack to set while you heat the oil.

Step 7

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature is maintained.

Step 8

Carefully add the chicken strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per batch, or until the strips are golden brown and cooked through, with an internal temperature of 165°F (74°C).

Step 9

Remove the chicken strips from the oil and place them on a clean wire rack over a baking sheet to drain excess oil.

Step 10

Let the fried chicken strips sit for a minute or two to cool slightly, ensuring maximum crispiness before serving.

Nutrition Facts

Serving size	(1269.9g)

Amount per serving	% Daily Value*
Calories	5131.5

Total Fat 441.4g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 269.3g
Cholesterol 322.6mg	0%
Sodium 976.8mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 8.3g	0%
Total Sugars 13.0g
Protein 136.2g	0%

Vitamin D 130.4IU	0%
Calcium 380.2mg	0%
Iron 13.6mg	0%
Potassium 1618.0mg	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: 75.3%

Protein: 10.3%

Carbs: 14.4%