Check out these crispy sourdough discard chicken strips! Made with leftover sourdough starter, they’re a fun twist on chicken tenders that gives you major flavor without wasting food.
Honestly, these strips are so good, they might make you look at your sourdough starter in a whole new light! I like to dip them in my favorite sauce for a tasty snack or meal. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are my go-to for their tenderness and quick cooking. You can substitute with chicken thighs for a juicier bite, or try tofu strips for a plant-based option.
Sourdough Starter Discard: This is the star ingredient! If you don’t have any on hand, Greek yogurt or buttermilk can add a similar tang and moisture. Just adjust the amount to maintain a good coating texture.
Panko Breadcrumbs: Panko gives a light and crispy texture. If you can’t find it, regular breadcrumbs will work, but the strips might not be as crunchy. You can also use crushed cornflakes for a different crunch!
Parmesan Cheese: This adds flavor and helps with browning. If you’re dairy-free, nutritional yeast is a great cheesy alternative, or skip it entirely if you’re watching your cheese intake.
How Do I Get the Perfect Crunch on My Chicken Strips?
Achieving a crispy exterior is all about proper preparation and frying. Follow these steps for the best results:
- Mix your sourdough starter and egg thoroughly to create a smooth coating.
- Coat each chicken strip well. Press the breadcrumbs on gently to ensure they stick.
- Heat your oil to the right temperature. If it’s too cool, your chicken will absorb oil; if too hot, it will burn.
- Fry in batches! This keeps the temperature consistent and helps each strip cook evenly.
- Lastly, drain cooked strips on paper towels to remove excess oil, keeping them crispy.
Taking these extra steps will give you the fabulous crunch you want in every bite! Enjoy making and munching on your strips!
Sourdough Discard Chicken Strips
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/2 cup sourdough starter discard (unfed)
- 1 large egg
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
- Cooking oil for frying (vegetable or canola oil)
- Optional dipping sauce (honey mustard, ranch, or BBQ sauce)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 10 minutes preparing the ingredients and coating the chicken, followed by 15-20 minutes frying. Then, just let them cool briefly, and they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Strips:
Start by whisking together the sourdough starter discard and the egg in a shallow bowl until it’s nice and smooth. This mixture will help the breadcrumbs stick to the chicken and give it great flavor.
2. Mix the Coating:
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mix is what gives your chicken the tasty crunch!
3. Coat the Chicken:
Take a chicken strip and dip it into the sourdough-egg mixture first, letting any excess drip off. Then, roll it in the breadcrumb mixture until it’s fully coated. Make sure to press the crumbs onto the chicken so they stick well.
4. Heat the Oil:
In a large skillet, add about 1/4 inch of cooking oil and heat it over medium heat until it’s shimmering (around 350°F). It’s important that the oil is hot enough so the chicken becomes crispy instead of soggy.
5. Fry the Chicken Strips:
Carefully place the coated chicken strips into the hot oil, making sure not to overcrowd the pan — you want them to fry evenly! Cook them for about 3-4 minutes on each side, or until they’re golden brown and cooked through. Check the internal temperature to make sure it hits 165°F.
6. Drain and Garnish:
Once cooked, transfer the chicken strips to a baking sheet lined with paper towels to soak up any extra oil. If you like, sprinkle them with chopped fresh parsley for a pop of color and freshness!
7. Serve:
Enjoy these delicious chicken strips warm with your favorite dipping sauce, like honey mustard, ranch, or BBQ sauce. They make a fantastic snack or main dish!
These strips have a crunchy, golden crust enriched by the tangy flavor from the sourdough discard, making for a delicious twist on classic chicken tenders. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before cutting it into strips. The best method is to leave it in the fridge overnight, but if you’re short on time, you can also thaw it in a sealed plastic bag submerged in cold water for quicker results.
Can I Bake These Chicken Strips Instead of Frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then place the coated chicken strips on it. Bake for about 15-20 minutes, flipping halfway through, until they are golden and cooked through. This option is lower in calories and easier to clean up!
What Should I Do If I Don’t Have Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work just fine, though they may not produce quite the same level of crunch. Alternatively, crushed cornflakes or even crushed crackers can provide a great crispy texture!
How Do I Store Leftover Chicken Strips?
Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Avoid the microwave, as it can make them soggy.
