These Sourdough Discard Chicken Strips are a fun way to use up leftover sourdough starter! Crispy on the outside and tender inside, they make a tasty snack or meal.
Honestly, who can resist crispy chicken? I love serving these with my favorite dipping sauce and watching everyone go for seconds. You might need to make a double batch! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this dish. If you’re looking for an alternative, chicken thighs can add more flavor and moisture. They’re juicier, but if you prefer a lean option, stick to the breasts.
Sourdough Discard: The discard is key for flavor and tenderizing the chicken. If you don’t have any, consider using plain yogurt or even a mix of flour and water to create a thick batter-like consistency.
Buttermilk: This adds tanginess and helps tenderize the chicken. If you’re out of buttermilk, you can easily make your own by mixing milk with a splash of vinegar or lemon juice. Let it sit for a few minutes before using.
Breadcrumbs: I love using crushed cornflakes for added crunch, but panko works just as well for a lighter coating. You can even use gluten-free breadcrumbs or crushed crackers if needed.
Spices: Garlic powder, onion powder, and smoked paprika enhance flavor. Feel free to add your own favorites, like cayenne pepper for heat or Italian seasoning for a different flair.
How Do I Ensure My Chicken Strips Are Crispy?
Getting that perfect crispy coating is all about technique! Here’s how to ensure your chicken strips come out crunchy every time:
- Let the chicken marinate long enough in the sourdough buttermilk mix. The longer, the better for flavor and tenderness!
- Make sure to dredge the chicken properly: flour first, egg second, then the breadcrumbs. This layering creates a solid crust.
- Heat your oil to the right temperature (around 350°F). Too cool, and the chicken will soak up oil; too hot, and the outside will burn before cooking through.
- Don’t overcrowd the pan! Fry in batches to let each piece get enough oil contact for even cooking and crispiness.
Using a wire rack helps keep that crispy texture. Don’t place cooked strips directly on paper towels, as the steam will soften the coating. Enjoy your crunchy chicken strips with your favorite dipping sauces!
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
For the Chicken Strips:
- 4 boneless, skinless chicken breasts, cut into strips
For the Marinade:
- 1 cup sourdough discard (unfed starter)
- 1 cup buttermilk
For the Coating:
- 1 ½ cups all-purpose flour
- 1 cup crushed cornflakes or panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the Binding:
- 2 large eggs
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires an hour to marinate in the fridge. You will need an additional 15-20 minutes for frying. In total, plan for about 1 hour and 30 minutes, including marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix the sourdough discard and buttermilk together until well blended. This mixture will serve as a tasty marinade that helps tenderize the chicken.
2. Marinate the Chicken:
Add the chicken strips to the bowl, making sure each piece is soaked in the marinade. Cover the bowl and place it in the refrigerator. Allow it to marinate for at least 1 hour or overnight for even better flavor and tenderness.
3. Set Up Your Breading Station:
While the chicken is marinating, prepare three shallow dishes. In the first dish, combine the flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. In the second dish, whisk the eggs until well beaten. In the third dish, pour in the crushed cornflakes or panko breadcrumbs.
4. Bread the Chicken Strips:
Once the chicken has marinated, take it out from the fridge. Allow excess marinade to drip off, then dip each strip into the flour mixture, making sure to coat it completely. Next, dip the floured strip into the beaten eggs, and finally, coat it in the crushed cornflakes or panko breadcrumbs. Make sure each piece is nicely covered.
5. Heat the Oil:
In a large skillet, pour in about 1 inch of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.
6. Fry the Chicken Strips:
Carefully add the breaded chicken strips to the hot oil in batches, ensuring the pan isn’t overcrowded. Fry them for about 3-4 minutes on each side, or until they are golden brown and fully cooked.
7. Drain Excess Oil:
Once cooked, transfer the chicken strips to a wire rack placed over a baking sheet. This allows excess oil to drip off and helps keep the strips crispy.
8. Serve and Enjoy:
Serve the hot chicken strips with your choice of dipping sauces like ketchup, honey mustard, or barbecue sauce. They are delicious paired with fries or a fresh side salad. Enjoy your flavorful and crispy sourdough discard chicken strips!
Can I Use Any Type of Chicken for This Recipe?
Yes, you can! While boneless, skinless chicken breasts are recommended for a lean option, chicken thighs work well too, providing more flavor and moisture. Just ensure they are cut into similar-sized strips for even cooking.
What If I Don’t Have Sourdough Discard?
No worries! If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or a mixture of flour and water to create a thick batter. This will still help tenderize the chicken while adding flavor.
How Long Can I Keep Leftover Chicken Strips?
You can store leftover chicken strips in an airtight container in the fridge for up to 3 days. To retain their crispiness, reheat them in the oven at 350°F (175°C) for about 10-15 minutes, rather than the microwave, which can make them soggy.
Can I Make These Chicken Strips Ahead of Time?
Absolutely! You can marinate the chicken strips the night before and bread them just before frying. If you prefer, you can also fry them in advance and reheat as mentioned for crispy leftovers!
