The Best Southern Low Sodium Buttermilk Juicy Fried Chicken Breast Recipe | Battered and Crunchy

I made some Low Sodium Fried Chicken Today! Sorry that my video is still wobbly! My tripod hasn’t come in the mail yet and it was supposed to be here two days ago! Ah well… That is also another reason my video was late today and I didn’t get one out yesterday. I hope you enjoy my video. If you don’t like a lot of pepper.. cut it down to half the amount I suggested below. ENJOY!

Ingredients:

– Chicken 74.8mg (I cut mine into 3rds and only used one of the third pieces. I flattened the chicken and it made one giant flat patty and I cut it in half. 25mg)
– Cornstarch 12mg per CUP, I used half a CUP. (6mg)
– Buttermilk 230mg Per CUP, I only used it to marinate the chicken overnight and recoat it once. About 1/4 a CUP. (57.5mg) Please marinate your chicken in buttermilk for at least 8 hours. Set it out of the fridge 30 minutes before use to get the chicken to room temperature.

SPICES-

/Be warned I need NO SALT for mine. You don’t have too! You can use another seasoning like Nutritional Yeast if you don’t like NO SALTS Flavor./

– 2 TSP White Pepper (You can use Black Ground Pepper, but, I like how White Pepper tastes with Chicken and Mashed Potatoes!)
– 1 TSP NO SALT ‘SALT’ Substitute (Potassium Chloride)
– 1 TBSP Garlic Powder Unsalted
– 1 TBSP Onion Powder Unsalted
– 1 TBSP Paprika Unsalted

Also, use enough cooking oil (I used vegetable cooking oil.) and fill it up about a little over 1/3 of a frying pan full. Heat it up to about 375 degrees of oil of on medium heat. If it is too hot cut it down and cook slow until golden brown.

Each chicken patty is about 35mg of sodium if that. Enjoy!

Please don’t forget to LIKE, COMMENT & SUBSCRIBE to my channel! Happy eating!