Low Sodium Fried Chicken with Gravy
Indulge in the crispy, golden perfection of Low Sodium Fried Chicken with Gravy—a healthier take on a soul food classic that doesn’t compromise on flavor. Tender chicken drumsticks are marinated in spiced buttermilk for maximum juiciness, then coated in a light, seasoned flour mixture for an irresistible crunch. This recipe takes it up a notch with a velvety homemade gravy made from low-sodium chicken broth, fresh thyme, and a hint of black pepper, ensuring every bite is packed with savory goodness while remaining heart-conscious. Perfect for a cozy family dinner or a crowd-pleasing treat, this dish delivers all the comfort of traditional fried chicken with a mindful twist. Serve with your favorite sides for a satisfying and wholesome meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup cornstarch
- 4 cups canola oil
- 2 tablespoons unsalted butter
- 2 cups low sodium chicken broth
- 1 cup milk
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
Directions
Step 1
In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, and ground black pepper. Add the chicken drumsticks and toss them to ensure they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2
In another bowl, mix together the all-purpose flour, baking powder, and cornstarch. This mixture will be used to coat the chicken.
Step 3
Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring each piece is thoroughly coated on all sides. Set aside on a wire rack.
Step 4
In a large, deep skillet, heat the canola oil over medium-high heat to 350°F (175°C). You can use a thermometer to ensure the oil is at the correct temperature.
Step 5
Carefully add the coated chicken drumsticks to the hot oil, frying in batches if necessary to avoid overcrowding. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Step 6
Remove the fried chicken from the oil and place on a wire rack to drain any excess oil.
Step 7
For the gravy, melt the unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons of the reserved flour mixture and whisk to form a roux. Cook for about 1-2 minutes until the mixture is golden.
Step 8
Gradually whisk in the low sodium chicken broth and milk until smooth. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes.
Step 9
Season the gravy with ground black pepper and fresh thyme leaves. Adjust seasoning to taste, keeping in mind the low sodium requirement.
Step 10
Serve the fried chicken hot with the prepared gravy on the side or drizzled over the top.
Nutrition Facts
| Serving size | (3260.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11267.4 |
| Total Fat 1017.8g | 0% |
| Saturated Fat 106.8g | 0% |
| Polyunsaturated Fat 227.8g | |
| Cholesterol 881.6mg | 0% |
| Sodium 3194.8mg | 0% |
| Total Carbohydrate 290.9g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 37.6g | |
| Protein 234.5g | 0% |
| Vitamin D 361.1IU | 0% |
| Calcium 1069.0mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 3642.2mg | 0% |
Source of Calories