Low Sodium Homemade Zinger Fillet
Satisfy your cravings for a spicy, crispy chicken dish without compromising on health with this Low Sodium Homemade Zinger Fillet recipe. Perfectly marinated in tangy buttermilk and lemon juice, these tender chicken fillets are coated in a flavorful blend of herbs and spices like paprika, garlic powder, and dried oregano, then pan-fried to golden perfection in a mix of olive oil and unsalted butter. With no added salt, this zinger fillet delivers bold flavors while being heart-friendly. Ready in just 40 minutes, it’s an easy and healthier spin on a fast-food classic, ideal for pairing with fresh salads or roasted vegetables for a satisfying meal.
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Ingredients
- 4 pieces Boneless skinless chicken breasts
- 250 ml Buttermilk
- 1 tablespoon Lemon juice
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Directions
Step 1
1. Begin by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
Step 2
2. In a large bowl, mix the buttermilk and lemon juice. Add the chicken breasts to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight if time allows) to tenderize the chicken.
Step 3
3. In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, black pepper, thyme, and oregano.
Step 4
4. Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the flour mixture, pressing lightly to adhere.
Step 5
5. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and the mixture is hot.
Step 6
6. Carefully add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 7
7. Remove from heat and let the chicken rest for a few minutes before serving.
Step 8
8. Serve immediately with your choice of side, such as a fresh green salad or roasted vegetables.
Nutrition Facts
| Serving size | (1285.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2719.1 |
| Total Fat 88.3g | 0% |
| Saturated Fat 30.6g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 682.0mg | 0% |
| Sodium 804.9mg | 0% |
| Total Carbohydrate 219.2g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 13.8g | |
| Protein 246.5g | 0% |
| Vitamin D 168.9IU | 0% |
| Calcium 443.5mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 2513.4mg | 0% |
Source of Calories