This sourdough discard fried chicken batter delivers a crispy, golden crust with tangy complexity. Perfect for reusing discard in a delicious way.

Scale

1 cup sourdough discard

1/2 cup all-purpose flour

1/4 cup cornstarch

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

1/2–3/4 cup cold water or buttermilk

2 lbs chicken pieces

Oil for frying

1. Mix all dry ingredients in a bowl.

2. Whisk in sourdough discard and cold water until thick batter forms.

3. Dredge chicken lightly in flour, then dip into batter.

4. Let sit 5 minutes to set.

5. Heat oil to 350°F (175°C) in deep pan.

6. Fry chicken in batches, 6–8 minutes per side until golden and 165°F internal.

7. Drain on rack, rest 5 minutes before serving.

Use fed or unfed discard, avoid overmixing.

Spice it up with chili flakes or hot sauce in batter.

Reheat leftovers in oven at 375°F for 10–12 minutes.

Keywords: sourdough discard fried chicken, discard batter, sourdough chicken recipe