Low Sodium Crispy Fried Chicken Thighs

Indulge in the ultimate comfort food with this recipe for Low Sodium Crispy Fried Chicken Thighs, a deliciously healthier take on a classic favorite. Marinated in a flavorful blend of buttermilk, garlic powder, and smoky paprika, these juicy chicken thighs are coated in a perfectly seasoned flour mixture infused with herbs like thyme and oregano. The addition of cornstarch and baking powder guarantees an extra-crispy, golden crust without the need for excessive salt. With a quick fry to lock in all the moisture, this recipe delivers satisfying crunch and tender, juicy chicken in every bite. Perfect for serving alongside your favorite sides, it’s a crowd-pleasing dish that doesn’t skimp on flavor. Whether it’s a weeknight dinner or a weekend feast, this low sodium fried chicken delivers maximum taste with a crispy, golden perfection!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs
• 2 cups buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 cups all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 4 cups vegetable oil

Directions

Step 1

Place the chicken thighs in a large bowl or resealable plastic bag. Add the buttermilk, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Mix well to ensure the chicken is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best results.

Step 2

In a separate shallow dish, combine the all-purpose flour, cornstarch, baking powder, dried thyme, and dried oregano. Mix thoroughly.

Step 3

Remove the chicken thighs from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing the flour into the chicken to ensure even coating.

Step 4

Pour the vegetable oil into a large, deep skillet or frying pan and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature.

Step 5

Carefully place the coated chicken thighs into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Step 6

Cook the chicken on each side for about 10-12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 7

Once cooked, remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil and remain crispy.

Step 8

Let the chicken rest for about 5 minutes before serving. Enjoy your crispy low sodium fried chicken with your favorite sides.

Nutrition Facts

Serving size	(2870.7g)

Amount per serving	% Daily Value*
Calories	11010.0

Total Fat 987.3g	0%
Saturated Fat 167.6g	0%
Polyunsaturated Fat 538.6g
Cholesterol 1181.7mg	0%
Sodium 1958.5mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 24.7g
Protein 353.9g	0%

Vitamin D 337.8IU	0%
Calcium 760.7mg	0%
Iron 23.6mg	0%
Potassium 3920.3mg	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: 78.8%

Protein: 12.5%

Carbs: 8.7%