These Sourdough Discard Chicken Strips are a fun and tasty way to use leftover sourdough starter! Coated in a crispy, flavorful batter, they’re perfect for snacking or dinner.
Who knew chicken strips could get an upgrade? I love making these when I have extra starter around. They turn out so crunchy, you’ll want to double the batch! Yum!
Key Ingredients & Substitutions
Chicken Breast: I prefer using chicken breast tenders for a tender bite. However, you can easily swap them for thighs if you want a juicier option. Just be mindful that cooking times may vary slightly!
Sourdough Discard: Using unfed sourdough starter adds great flavor and helps the chicken stay moist. If you don’t have any, toss in some plain yogurt or buttermilk for a similar tangy taste. It works just as well.
Buttermilk: Buttermilk is used here for tenderness and flavor. If you’re out, you can mix regular milk with a tablespoon of lemon juice and let it sit for a few minutes. This makes a quick and tasty substitute!
Panko Breadcrumbs: Panko gives that extra crunch. If you can’t find panko, regular breadcrumbs will do, but the final dish may be a little less crispy. Consider adding a bit of seasoned salt for added flavor.
Spices: The recipe calls for paprika, garlic powder, and onion powder, which all add layers of flavor. Feel free to adjust the seasonings to suit your taste! Adding cayenne pepper can spice things up too.
How Do I Get My Chicken Strips Crispy and Golden Brown?
To achieve that perfect crispy texture, follow these steps closely. Start by marinating the chicken strips in the sourdough and buttermilk mixture. This not only adds flavor but also tenderizes the meat.
- After marinating, ensure to tap off any excess liquid before dredging the chicken to help the flour adhere better.
- When breading, coat each strip thoroughly in the flour mixture, then the egg, and finally the panko. Press gently to make sure the breadcrumbs stick.
- If frying, heat oil until it’s hot enough (350°F or 175°C) to create a crispy exterior. Fry in batches to avoid crowding the pan.
- If baking, lightly spray or brush the breaded strips with oil to enhance crispiness. Using a wire rack allows hot air to circulate around the chicken and helps it cook evenly.
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) chicken breast tenders or cut into strips
- 1 cup sourdough discard (unfed sourdough starter)
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
For the Breading:
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 1 tsp dried parsley or fresh finely chopped parsley (optional)
- 2 large eggs
For Cooking:
- Cooking oil (e.g., vegetable or canola oil) for frying or oil spray if baking
How Much Time Will You Need?
This recipe requires about 1 hour and 15 minutes in total. The chicken needs at least 1 hour to marinate in the sourdough and buttermilk mixture, but the preparation and cooking take only about 15 minutes once you’re ready to fry or bake.
Step-by-Step Instructions:
1. Marinate the Chicken Strips:
Start by mixing the sourdough discard and buttermilk in a large bowl. Sprinkle in ½ teaspoon of salt and ¼ teaspoon of black pepper for flavor. Add the chicken strips, ensuring they are well coated in the mixture. Cover the bowl and place it in the refrigerator for at least 1 hour. This helps tenderize the chicken and infuses it with flavor.
2. Prepare Breading Stations:
While the chicken marinates, set up your breading stations. In one bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and black pepper. In a second bowl, beat the two eggs until smooth. In a third bowl, combine the panko breadcrumbs and the optional parsley for added flavor and color.
3. Bread the Chicken:
Once the chicken has marinated, remove it from the bowl and let any excess liquid drip off. First, dredge each chicken strip in the flour mixture, making sure it’s fully coated. Next, dip each strip into the beaten eggs, allowing any extra to drip back into the bowl. Finally, coat the chicken in the panko-parsley mixture, pressing lightly to ensure the breadcrumbs stick well.
4. Cook the Chicken:
You have two options for cooking: frying or baking.
- For frying: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken strips in batches, frying them for 3-4 minutes on each side until they are golden brown and cooked through. Drain the cooked strips on paper towels.
- For baking: Preheat your oven to 425°F (220°C). Arrange the breaded chicken strips on a baking sheet lined with parchment paper or a wire rack. Lightly spray or brush the strips with oil to help them crisp up. Bake for 15-20 minutes, flipping halfway through, until they are crispy and fully cooked.
5. Serve:
Once cooked, garnish the chicken strips with extra parsley if you like. Serve them hot with your favorite dipping sauces, such as honey mustard, barbecue sauce, or hot sauce. Enjoy your delicious and crispy sourdough discard chicken strips!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add more flavor. Just remember that they may take a slightly longer cooking time to ensure they are fully cooked, so check for an internal temperature of 165°F (74°C).
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with plain yogurt or an additional cup of buttermilk. Both will help keep the chicken moist while adding a nice tangy flavor!
Can I Prepare These Chicken Strips Ahead of Time?
Yes! You can marinate the chicken strips in advance. Just keep them in the marinating mixture covered in the refrigerator for up to 24 hours. When you’re ready, bread and cook them as directed!
How Do I Store Leftover Chicken Strips?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again!
