Sourdough Fried Chicken
Who needs takeout fried chicken when you can whip up this incredible sourdough fried chicken at home? Sourdough-marinated chicken plus my savory herb and spice blend means the perfect family dinner that will disappear from the table immediately!
Servings 4 servings
Calories 430kcal
Equipment
- Dutch Oven (or wide deep pot for frying)
- Metal Tongs (or slotted spoon)
- Cooking Thermometer
- Wire Rack and Tray
Ingredients
- 30 g Salt (divided) 4 teaspoons
- 4 g Black Pepper 2 teaspoons
- 6 g Garlic Powder 2 teaspoons
- 5 g Paprika 2 teaspoons
- 3 g Onion Powder 1 teaspoon
- 2 g Mustard Powder 1 teaspoon
- 2 g Ground Ginger 1 teaspoon
- 1 g Dried Oregano 1 teaspoon
- 100 g Sourdough Starter or discard
- 1 Egg
- 800 g Chicken Tenders or sliced boneless chicken breasts
- 120 g All-purpose Flour
- 40 g Cornstarch
Instructions
- Make the seasoning mix by combining 2 teaspoons of salt along with the pepper, garlic powder, paprika, onion powder, mustard powder, ground ginger, and oregano in a small bowl.
- In a large bowl, whisk together the sourdough discard, egg, and the remaining 2 teaspoons salt. Add 1 tablespoon of the seasoning mix and whisk until well combined. Add in the chicken, stir until all the pieces are coated, and let brine at room temperature for about 30 minutes or up to an hour.
- While the chicken is marinating, add the flour and cornstarch to the seasoning mix and whisk to combine. This is the dredge you will be using to coat the chicken before frying. Transfer the mix to a wide, shallow container, which will make it easy to coat the chicken.
- When the chicken is done brining, use tongs to lift each tender and transfer to the container with the dredge mix. Use tongs to flip the tender on each side to coat it all sides over with the flour and spices. Place each coated tender on a plate or tray and repeat until all the chicken is well-coated.
- Add the oil to a wide, stable pot such as a Dutch oven until the oil is about 5 cm (2 inches) deep. Heat the oil over medium-high heat to 350 to 375℉/175 to 180℃ (I recommend having a thermometer for this step, it just makes frying so much easier).
- Once the oil is hot, add just enough chicken to the pan so the pieces aren’t overcrowded. Let the chicken fry for 2 to 3 minutes, or until the bottom of the chicken is golden-brown, then use metal tongs to carefully flip the pieces to cook for another 2 minutes or so. The chicken should be well-browned all over and fully cooked in the largest sections. If you have a thermometer, you’re looking for an internal temperature of over 165 degrees.
- Carefully remove the chicken and transfer to a paper towel-lined plate and lightly sprinkle with salt. Once the plate is full, transfer the chicken to a wire rack so it stays crispy on all sides and replace with a new paper towel. Repeat until all the chicken is cooked and serve with your favorite dipping sauce - I love both ketchup and ranch!
Notes
- Keep in mind that the temperature of the oil will drop when you add the chicken, so you may want to give the oil a few minutes to get back up to temperature after each batch.
- Larger pieces of chicken may take longer to cook, so keep an eye out for different sized pieces to make sure everything is fully cooked.
- Don’t forget to sprinkle the chicken with salt when it comes out of the oil, this really takes your sourdough fried chicken to the next level!
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 40g | Protein: 48g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 3546mg | Potassium: 855mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 740IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 3mg
