These Sourdough Discard Chicken Strips are crispy and oh-so-tasty! Coated with a mix of breadcrumbs and sourdough, they are a fun way to use leftover starter.
Who knew using sourdough discard could make chicken strips this good? I love dipping them in my favorite sauce for a yummy snack or meal. Enjoy this delicious twist!
Key Ingredients & Substitutions
Chicken Breasts: I recommend boneless, skinless chicken for tenderness. If you’re looking for alternatives, you can use chicken thighs. They tend to be juicier and are often more flavorful.
Sourdough Discard: This recipe makes great use of unfed sourdough starter. If you’re out of discard, plain yogurt or even buttermilk can add a nice tangy flavor.
Panko Breadcrumbs: Panko gives a lovely crunch. If you don’t have it, regular breadcrumbs will work as well. You can also crush some crackers to mimic a similar texture.
Buttermilk: Buttermilk helps tenderize the chicken and adds flavor. A simple substitute is to mix milk with a splash of vinegar or lemon juice and let it sit for 5 minutes.
How Do I Get That Perfectly Crispy Coating?
The coating is key to making these strips deliciously crispy. Here’s how to get it right:
- First, ensure each chicken piece is well coated in the buttermilk mixture. This wet layer helps the crumbs stick.
- Next, gently press the breadcrumb mixture onto the chicken. This step is crucial for the crispiness!
- Letting the coated strips rest for about 10 minutes on a wire rack helps the coating set, which prevents it from falling off during cooking.
- Whether you bake or fry, make sure the oil is hot enough for frying, or the oven is properly preheated. This ensures a nice golden crust!
With these tips in mind, you’ll enjoy some truly marvelous Sourdough Discard Chicken Strips. Happy cooking!
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts, cut into strips
- 1 cup sourdough discard (unfed starter)
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ½ cup sourdough discard cracker crumbs or finely ground sourdough discard (to add extra sourdough texture)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- Cooking spray or oil for baking/frying
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 20-25 minutes for baking, or 10-12 minutes for frying. So, in total, you’re looking at approximately 45 minutes to a delicious meal!
Step-by-Step Instructions:
1. Prepare the Wet Mixture:
In a large bowl, whisk together the buttermilk, sourdough discard, and eggs until everything is blended smoothly. This mixture will help the breadcrumbs stick to the chicken.
2. Make the Breadcrumb Mixture:
In another shallow dish, mix the panko breadcrumbs, sourdough discard crumbs (or ground sourdough), garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your tasty coating!
3. Coat the Chicken Strips:
Take each chicken strip and first dip it into the sourdough-buttermilk-egg mixture, making sure it’s completely covered. Then, dredge it in the breadcrumb mixture, pressing gently to ensure the coating sticks well.
4. Let Them Rest:
Place the coated chicken strips on a wire rack set over a baking sheet. Allow them to sit for 10 minutes. This resting time helps the coating adhere better while cooking.
5. Choose Your Cooking Method:
You can either bake or fry the chicken strips:
- Bake: Preheat your oven to 400°F (200°C). Lightly spray the chicken strips with cooking spray to help them crisp up. Bake for 20-25 minutes, flipping halfway through, until they’re golden and cooked through.
- Fry: Heat about 1 inch of oil in a skillet over medium heat. Fry the strips in batches for about 3-4 minutes on each side until they’re golden brown and cooked through. Drain on paper towels to remove excess oil.
6. Serve and Enjoy:
Serve your hot, crispy chicken strips with your favorite dipping sauce. Sprinkle with fresh chopped parsley for a nice touch!
Enjoy your delicious Sourdough Discard Chicken Strips! Perfect for a snack or a meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor to your strips. Just adjust the cooking time slightly if they are thicker than breasts.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Ensure your sourdough discard is gluten-free as well.
How Should I Store Leftovers?
Store any leftover chicken strips in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.
Can I Use a Different Type of Oil for Frying?
Yes, you can use any neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Just be cautious of the oil’s flavor, especially if you have strong preferences!
