Sourdough Discard Fried Chicken Batter

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If you’ve been keeping a sourdough starter, you know the struggle of dealing with discard. Instead of tossing it, why not use it to make the crispiest, most flavorful fried chicken ever? This sourdough discard fried chicken batter delivers a beautifully crunchy crust with a subtle tang, making every bite absolutely irresistible.

Why You’ll Love This Recipe

This recipe isn’t just about reducing waste—it’s about elevating your fried chicken game. The natural acidity in the sourdough discard tenderizes the meat, while the combination of buttermilk and a perfectly seasoned flour mix creates an extra-crispy, golden crust. Whether you’re a fried chicken fanatic or just looking for a fun way to use up your discard, this recipe is a must-try.

What Does Sourdough Discard Fried Chicken Taste Like?

Think of classic buttermilk fried chicken, but with a slightly tangy depth of flavor that makes it even more addictive. The crust is thick, shatteringly crisp, and packed with bold spices, while the chicken inside stays incredibly juicy and tender.

Ingredients

  • 2 lbs chicken pieces (thighs, drumsticks, or breasts)

  • 1 cup sourdough discard (unfed)

  • 1 cup buttermilk

  • 1 egg

  • 1 ½ cups all-purpose flour

  • ½ cup cornstarch (for extra crispiness)

  • 1 teaspoon baking powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cayenne pepper (optional)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Oil for frying (vegetable, peanut, or canola)

Tools You’ll Need

  • Large mixing bowls

  • Whisk

  • Deep skillet or Dutch oven

  • Tongs

  • Wire rack or paper towels for draining

Sourdough Discard Fried Chicken Batter

Ingredient Substitutions and Additions

  • Chicken: This recipe works with any cut, including wings or boneless tenders. Just adjust cooking time accordingly.

  • Buttermilk Substitute: No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes.

  • Cornstarch Alternative: If you don’t have cornstarch, swap it for potato starch for a similar crispiness.

  • Spices: Feel free to experiment with flavors. Add a teaspoon of mustard powder for extra depth or swap cayenne for chili powder.

How to Make Sourdough Discard Fried Chicken

1. Marinate the Chicken

In a large bowl, whisk together the sourdough discard, buttermilk, and egg. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or for the best flavor, let it marinate overnight.

2. Prepare the Coating

In another bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. Mix well.

3. Coat the Chicken

Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the dry flour mixture, pressing to adhere. For an even crispier crust, dip the chicken back into the marinade and coat in the flour mixture a second time.

4. Heat the Oil

In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a bit of flour mixture—it should sizzle immediately but not burn.

5. Fry the Chicken

Working in batches, fry the chicken without overcrowding the pan. Cook for 8-12 minutes, turning occasionally, until the crust is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

6. Drain and Serve

Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving to lock in the juices.

What to Serve with Sourdough Discard Fried Chicken

  • Classic Sides: Serve with mashed potatoes, coleslaw, or cornbread for a comforting meal.

  • Dipping Sauces: Pair with honey mustard, ranch, or a spicy sriracha mayo.

  • Fresh Salads: A crisp cucumber salad or tangy slaw balances out the richness.

Pro Tips for the Crispiest Fried Chicken

  • Double Coating for Extra Crunch: Dipping the chicken twice in the batter and flour creates an ultra-crispy crust.

  • Resting After Frying: Letting the chicken rest for a few minutes before eating allows the juices to redistribute, keeping the meat tender.

  • Right Oil Temperature: Keeping the oil at 350°F ensures an even cook. Too low, and the chicken gets greasy; too high, and it burns before cooking through.

  • Drain on a Wire Rack: Using a rack instead of paper towels prevents soggy bottoms.

How to Store and Reheat

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

  • Freeze: Wrap in foil and store in a freezer-safe bag for up to 3 months.

  • Reheat: For the best crispiness, reheat in an oven at 375°F (190°C) for 10-15 minutes or in an air fryer at 350°F for 5 minutes.

Frequently Asked Questions

Can I bake this instead of frying?

Yes! Bake at 425°F (220°C) on a wire rack over a baking sheet for 35-45 minutes, flipping halfway through. Spray with oil for extra crispiness.

Can I make this gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free blend and use cornstarch or rice flour for a crispy coating.

Does the sourdough discard make the chicken taste sour?

Not at all! It adds just a subtle tang that enhances the flavor without overpowering it.

Can I use an air fryer?

Yes. Air fry at 375°F (190°C) for about 25 minutes, flipping halfway through. Lightly spray with oil to help crisp up the coating.

More Sourdough Discard Recipes

Looking for more creative ways to use your sourdough discard? Check out these delicious recipes:

Final Thoughts

This sourdough discard fried chicken batter is a game-changer. It turns what would be kitchen waste into something crispy, flavorful, and downright delicious. Whether you’re cooking for a crowd or just treating yourself, this is the fried chicken recipe you’ll come back to again and again.

Have you tried this recipe? Let me know how it turned out in the comments! And don’t forget to check out the other sourdough discard recipes linked above for even more delicious inspiration.