Baked Sourdough Discard Chicken Tenders

Sourdough chicken strips on a white plate with fries and red dipping sauce.

5 from 1 vote

Healthier than deep-fried with delicious sourdough flavor, these juicy crispy Baked Sourdough Discard Chicken Tenders are sure to become a family favorite.

Prep Time8 20

Cook Time18

Total Time8 38

Course: Poultry Recipes

Cuisine: American

Servings:

Calories: 563kcal

Author: Erica Schramek

Equipment

Ingredients

2 pounds chicken tenderloins
1½ teaspoons kosher salt
3 tablespoons unsalted butter
2 cups panko bread crumbs
¼ cup grated parmesan cheese
1 cup sourdough starter
2 tablespoons brown sugar
1½ teaspoons of kosher salt
1 teaspoon parsley
1 teaspoon sage
1 teaspoon thyme
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground black pepper

US Customary - Metric

Instructions

Pat the 2 pounds chicken tenderloins dry with paper towels.
Sprinkle the chicken evenly on both sides with 1½ teaspoons kosher salt.
Place the chicken on a cooling rack placed inside a sheet pan and refrigerate the chicken uncovered for 6 to 8 hours.
Remove the chicken from the refrigerator 20 minutes before frying.
Melt 3 tablespoons unsalted butter in a frying pan over medium heat. Add 2 cups panko bread crumbs and cook for 5 minutes until the breadcrumbs turn a light golden brown color.
Transfer to a shallow bowl like a pie plate and stir in the ¼ cup grated parmesan cheese.
Place a cooling rack on a baking sheet.
Whisk together the 1 cup sourdough starter, 2 tablespoons brown sugar, 1½ teaspoons of kosher salt, 1 teaspoon parsley, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon ground black pepper in a shallow dish. I like to use a pie plate.
Dip the chicken into the batter.
Transfer chicken to the breadcrumbs and toss to coat. Pressing down lightly to help the breadcrumbs adhere.
Preheat oven to 425°F (220°C).
Place chicken on the baking sheet and spray lightly with oil. Flip and spray the second side with oil. Bake for 18 to 22 minutes until the internal temperature is 165°F (74°C).

Notes

Toasting the breadcrumbs before coating the chicken ensures a crispy coating.

Spraying the chicken with cooking spray helps to brown and crisp the chicken.

There is no need to flip the chicken strips while they bake. Placing the breaded chicken tenders on a wire rack to bake, allows the air to circulate evenly around the chicken, allowing the breading to get crispy on all sides without flipping.

If some of the chicken strips are smaller you may want to check them and remove them from the oven early.

Storage: Store any leftovers in an airtight container and refrigerate for 3-4 days.

To Reheat: To reheat the chicken tenders place them in a 350°F (177°C) oven for 15-20 minutes.

Nutrition