SOURDOUGH CHICKEN TENDERS RECIPE

Relive the good ole days with this Sourdough Chicken Tenders recipe. Crunchy batter made with sourdough discard and fried until golden brown.

These chicken tenders are packed with flavor and juicy every time! Dunk into your favorite dipping sauce for a meal that won’t disappoint.

This fried sourdough chicken tenders recipe is the perfect comfort food. Using sourdough discard gives this batter a ton of flavor that only sourdough can give.

• yield: 12 TENDERS
• prep time: 15 MINUTES
• cook time: 10 MINUTES
• total time: 25 MINUTES

INGREDIENTS

• 1 lb chicken tenders or chicken breasts cut into 1/2-inch strips
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup sourdough starter discard
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried parsley
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups neutral cooking oil

INSTRUCTIONS

PREP

1. About 30 minutes before frying, remove the chicken from the fridge and bring to room temperature. This helps the chicken to cook evenly when fried. 
2. Add 2 cups of neutral oil into a cast iron pan or Dutch Oven. Canola oil, vegetable oil, or peanut oil are all good choices. Bring to medium-high heat. 

Pro-tip: Check to see if the oil is ready by placing the bottom of a wooden spoon in the hot oil. If you see tiny bubbles around the spoon, it is ready to fry!

MAKE THE BATTER:

1. In a large bowl, add the flour, milk, sourdough discard, and seasonings and whisk together until smooth. Set to the side.

DIP THE CHICKEN:

1. If you are using chicken breast instead of chicken tenders, slice into 1/2 – 1 inch thick pieces.
2. Pat the chicken dry with a paper towel.
3. With kitchen tongs, dip the chicken into the batter.
4. Shake off any excess batter and place into the hot oil. Repeat with the remaining chicken. It is best to not overcrowd the pan, so you will need to cook the sourdough chicken tenders in small batches. 

FRY AND SERVE:

1. Cook the chicken on the first side until golden brown (about 3-4 minutes) and flip to the other side.
2. Continue to cook the chicken until it has reached an internal temperature of 165 degrees and the batter is golden brown. 
3. Using kitchen tongs, remove the chicken from the pan and place it on a paper towel to remove any excess oil.

NOTES

• Once the sourdough chicken tenders have cooled, store them in an airtight container in the fridge for 3-4 days. 

• When reheating, our main concern is how to get that crispy chicken. Reheating the chicken tenders in the microwave can lead to a soggy crust. Instead, place the chicken tenders on a wire rack that has been placed on top of a large baking sheet. This will help the high temperature to crisp up the crust evenly on all sides. Bake for 8-10 minutes, or until completely reheated.
• In order for the batter to stick to the chicken you need to make sure the chicken slices are nice and dry. Pat each chicken piece with a paper towel before dipping them into the batter.