Low Sodium Crispy Southern Fried Chicken Legs

Discover the perfect balance of flavor and health with this Low Sodium Crispy Southern Fried Chicken Legs recipe—a game-changer for comfort food lovers aiming to lower their sodium intake. These golden, crunchy chicken legs are marinated in tangy buttermilk infused with apple cider vinegar and aromatic, salt-free spices like smoked paprika and garlic powder, ensuring robust taste in every bite. The secret to the irresistibly crisp coating lies in a mixture of low-sodium flour, cornstarch, and baking powder, expertly blended with the same bold spices for consistency. Fry them to a perfect golden brown in light cooking oil, and enjoy juicy, flavor-packed fried chicken that’s easy on the salt but never on the crunch. With just 20 minutes of prep time and enough to serve four, this low-sodium Southern classic will leave your taste buds and heart happy!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces chicken legs
• 2 cups buttermilk
• 2 tablespoons apple cider vinegar
• 1 teaspoon unsalted garlic powder
• 1 teaspoon unsalted onion powder
• 1 teaspoon unsalted smoked paprika
• 1 teaspoon unsalted black pepper
• 0.5 teaspoon unsalted cayenne pepper
• 2 cups low sodium all-purpose flour
• 0.5 cup cornstarch
• 1 tablespoon baking powder
• 2 quarts light cooking oil (vegetable or canola)

Directions

Step 1

In a large bowl, combine the buttermilk and apple cider vinegar to create a marinade for the chicken.

Step 2

Add half of the garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper to the buttermilk mixture and mix well.

Step 3

Submerge the chicken legs in the buttermilk mixture, ensuring they are fully coated, and let them marinate for at least 4 hours in the refrigerator, preferably overnight.

Step 4

In a shallow dish, combine the low sodium all-purpose flour, cornstarch, the remaining garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and baking powder. Mix well to ensure an even distribution of the spices.

Step 5

Remove the chicken legs from the marinade and let any excess buttermilk drip off.

Step 6

Dredge each chicken leg in the flour mixture, pressing lightly to ensure the flour adheres well to the chicken.

Step 7

In a deep pot or heavy skillet, heat the oil to 350°F (175°C). Use a deep-frying thermometer to maintain a steady temperature.

Step 8

Carefully place the chicken legs in the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.

Step 9

Fry the chicken legs for about 12-15 minutes, turning occasionally, until they are golden brown and crispy. Check the internal temperature to ensure it has reached at least 165°F (74°C).

Step 10

Carefully remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil.

Step 11

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Nutrition Facts

Serving size	(3920.7g)

Amount per serving	% Daily Value*
Calories	19296.8

Total Fat 2020.5g	0%
Saturated Fat 174.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 960.7mg	0%
Sodium 2756.2mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 9.5g	0%
Total Sugars 25.8g
Protein 210.3g	0%

Vitamin D 253.8IU	0%
Calcium 713.7mg	0%
Iron 21.6mg	0%
Potassium 2894.8mg	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: 90.7%

Protein: 4.2%

Carbs: 5.1%