Name: Sourdough Discard Fried Chicken Tenders
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb chicken tenders (or boneless, skinless chicken breast cut into strips); 1 cup sourdough discard (unfed is fine); 1/2 cup buttermilk; 1 tablespoon hot sauce (optional); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); Vegetable oil (for deep frying); Ranch dressing (for serving); Lemon wedges (optional)

I love finding ways to use sourdough discard. It feels waste-not, full-flavor, and a little bit clever. These fried chicken tenders get tang and tenderness from the discard. They crisp up beautifully. They are easy to make on a weeknight. If you like handy discard ideas, you might also try sourdough discard crackers for snacking while dinner cooks.

why make this recipe

This recipe turns what you might toss into something irresistible. The discard adds a gentle tang. The buttermilk and spices tenderize the chicken. The cornstarch and baking powder make the crust extra crisp. Kids love them. Guests smile when you serve them. You get crunchy, juicy tenders with little fuss.

how to make Sourdough Discard Fried Chicken Tenders

Ingredients:

1 lb chicken tenders (or boneless, skinless chicken breast cut into strips)

1 cup sourdough discard (unfed is fine)

1/2 cup buttermilk

1 tablespoon hot sauce (optional, for extra flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1/2 cup cornstarch (for extra crispiness)

1 teaspoon baking powder (helps with crunch)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

Vegetable oil (for deep frying)

Ranch dressing

Lemon wedges (optional)

Sourdough Discard Fried Chicken Tenders

Directions:

Marinate the Chicken: In a bowl, whisk together sourdough discard, buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
Prepare the Coating: In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, and cayenne.
Coat the Chicken: Remove each chicken tender from the marinade, letting excess drip off. Dredge in the flour mixture, pressing gently so the coating sticks. Let coated tenders rest on a wire rack for 5–10 minutes. This helps the coating adhere.
Fry the Chicken: Heat 2 inches of oil in a heavy-bottomed pan to 350°F (175°C). Fry tenders in batches so the oil temperature holds. Cook 4–5 minutes per side, until golden brown and the internal temperature reads 165°F (75°C). Transfer to a wire rack to drain excess oil.
Serve & Enjoy: Serve hot with ranch dressing and lemon wedges on the side. Enjoy the crispy, tangy goodness!

how to serve Sourdough Discard Fried Chicken Tenders

Serve them straight from the rack while they are hot. Offer ranch, honey mustard, or a squeeze of lemon. I like a crunchy side. Try a slice of warm sourdough discard french bread to make little sandwiches. A simple salad brightens the plate.

how to store Sourdough Discard Fried Chicken Tenders

Cool completely before storing. Place in an airtight container. Refrigerate up to 3 days. Reheat in a 400°F oven or toaster oven for 8–10 minutes to restore crispiness. Avoid the microwave if you want the crust to stay crunchy.

tips to make Sourdough Discard Fried Chicken Tenders

Patience helps. Let the coated tenders rest for a few minutes before frying. That sets the crust. Keep oil temperature steady. Don’t crowd the pan. Use a thermometer for safety and best texture. If you love extra discard recipes, try using any leftover discard in sourdough discard donuts for an indulgent morning treat. Taste and adjust salt in the flour mix to your liking.

variation (if any)

Make spicy tenders by increasing cayenne or using a hot sauce in the marinade. For a lighter version, bake at 425°F on a wire rack for 15–20 minutes, flipping once. Swap chicken for turkey strips using the same method.

FAQs

Q: Can I use regular yogurt instead of buttermilk?

A: Yes. Thin plain yogurt with a little milk or water to the consistency of buttermilk. It will still tenderize the chicken and add tang.

Q: How long can I marinate the chicken?

A: Marinate for at least 30 minutes. You can leave it up to 8 hours in the fridge. Longer than that can make the texture too soft.

Q: Can I shallow-fry instead of deep-frying?

A: Yes. Use enough oil to cover at least half the thickness of each tender. Turn them often and watch the color. Cook until the internal temperature reaches 165°F (75°C).

Sourdough Discard Fried Chicken Tenders

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