Description
Delicious chicken tenders made with sourdough discard for added flavor and tenderness, perfect for a quick weeknight meal.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, and cayenne.
- 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.
- Heat 2 inches of oil in a heavy-bottomed pan to 350°F (175°C). Fry tenders in batches for 4–5 minutes per side until golden brown and cooked through.
- Transfer to a wire rack to drain excess oil and serve hot with ranch dressing and lemon wedges.
Notes
Let the coated tenders rest before frying to enhance crust adhesion. Maintain steady oil temperature for best frying results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sourdough, chicken tenders, fried chicken, easy recipes, weeknight dinner