Sourdough Fried Chicken
Sourdough fried chicken is a great way to use up an excess of sourdough discard. It is crispy on the outside and tender and juicy on the inside.
Servings: 4
Calories: 519kcal
Equipment
- sheet pan
- 2 shallow dishes
- frying pan or Dutch oven
Ingredients
- 2 pounds chicken tenderloins
- 1½ teaspoons Morton kosher salt or 3 teaspoons Diamond Crystal kosher salt
- 1 cup sourdough discard
Breading
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1½ teaspoons Morton kosher salt or 3 teaspoons Diamond Crystal kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
Cooking
- Oil for frying – use a neutral oil like avocado canola, peanut, or safflower
Instructions
Dry Brine
- Pat the 2 pounds chicken tenderloins dry with paper towels.
- Sprinkle the chicken evenly on both sides with about 1½ teaspoons Morton 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.
Batter
- Pour the 1 cup sourdough discard into a shallow dish. I like to use a pie plate.
- In a separate shallow dish, whisk together the 1 ½ cups all-purpose flour, 2 tablespoons brown sugar, 1½ teaspoons Morton kosher salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon celery salt, ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, ½ teaspoon ground mustard, ½ teaspoon ground ginger, and ½ teaspoon ground black pepper.
- Dip the chicken into the sourdough discard and then coated it with the seasoned flour. This method can be a bit messy. The best way to minimize the amount of coating that sticks to your fingers is to use one hand for the dry mixture and one hand for the wet mixture. Use your left hand to coat the chicken with the sourdough mixture and place it in the seasoned flour mixture. Use your right hand to coat the chicken in the seasoned flour mixture.
- Place the chicken on a foil-lined pan while you follow the same process to coat the remaining chicken.
- Allow the chicken to rest for fifteen minutes so that the flour absorbs the liquid and better adheres to the chicken.
Frying
- Pour the oil into a frying pan until it is about one inch deep.
- Heat the oil over medium-high heat until it begins to shimmer and reaches 350 degrees Fahrenheit.
- Working in small batches, place the coated chicken strips in the hot oil without crowding them too closely together, you don't want the temperature of the oil to drop too low. I usually split my chicken into three batches. Cook until golden brown on both sides, approximately 2–4 minutes per side. The chicken is done when the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken strips.
Notes
Dry the Chicken: Pat the chicken dry with a paper towel before beginning the dry brine.
Spicier Chicken: For spicier chicken, add hot sauce to the sourdough discard.
Don't Overcrowd the Pan: Fry the chicken in small batches to prevent the oil temperature from dropping too low.
Splash Guard: Use a splash guard while frying to help minimize oil splatter.
Storage: Store leftover chicken in an airtight container in the refrigerator for 3–4 days.
To Reheat: Place the chicken strips in a 350°F (177°C) oven for 15–20 minutes, or until heated through.
I'd also add the freezing information we already have in the article:
To Freeze: Allow the cooked chicken to cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
To Reheat From Frozen: Bake the frozen chicken strips at 425°F (220°C) for about 15 minutes, or until heated through.
Nutrition
Serving: 1 | Calories: 519kcal | Carbohydrates: 56g | Protein: 55g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2601mg | Potassium: 944mg | Fiber: 3g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 4mg
