These Sourdough Discard Chicken Strips are crispy, tasty, and perfect for a snack or a meal! Using sourdough discard gives them a unique flavor and a crunch you won’t forget.
I love how easy they are to whip up! Just coat chicken strips in the sourdough mix and fry or bake them. They disappear fast in our house, and I’m pretty sure they might be magic! 🐔✨
Key Ingredients & Substitutions
Sourdough Discard: The star of this recipe! It adds a tangy flavor and helps the coating stick. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar moistening effect.
Chicken Breasts: I prefer boneless, skinless chicken breasts for even cooking and tenderness. However, chicken thighs work great, too, if you like a juicier bite!
Panko Breadcrumbs: These are light and crispy, providing the ideal crunch. If you can’t find them, regular breadcrumbs will work, but the texture won’t be as airy. You may try crushed cornflakes too for an extra crunch!
Parmesan Cheese: I love the added flavor from Parmesan, but feel free to swap it with any other hard cheese, such as pecorino or even nutritional yeast for a dairy-free option!
How Do I Get the Perfect Crunch on My Chicken Strips?
Achieving that golden, crunchy exterior is key and comes down to a few important steps. First, make sure you coat the chicken strips properly!
- Always start with dry chicken. Pat them dry to help the coating adhere better.
- After the sourdough discard, dip your chicken in the egg wash. This creates a gooey layer for the breadcrumbs to stick to.
- When applying the panko mixture, press firmly. This ensures that the coating stays on during cooking.
- Don’t rush the frying process—medium heat is crucial. Too hot, and the coating can burn before the chicken cooks through.
For baked strips, give them a light spray of oil. This helps the breading crisp up in the oven. Cook until they’re golden and delicious!
Sourdough Discard Chicken Strips
Ingredients You’ll Need:
For the Chicken Strips:
- 1 cup sourdough discard (unfed or fed)
- 1 lb (450g) chicken breasts, cut into strips
For the Coating:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Egg Wash:
- 2 eggs, beaten
For Cooking:
- Olive oil or vegetable oil for frying (or cooking spray if baking)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and an additional 15-20 minutes for cooking, depending on whether you choose to fry or bake the strips. You’ll spend a few minutes breading the chicken, followed by cooking them to crispy perfection!
Step-by-Step Instructions:
1. Preparing the Breading Station:
Start by setting up your breading station. In one shallow plate, pour the beaten eggs. In another plate, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, dried herbs, salt, and pepper. This will be your flavorful coating mix.
2. Prepare the Chicken:
Next, take your sourdough discard and place it in a small bowl. This will act like a batter to help the coating stick to your chicken. Pat your chicken strips dry with a paper towel to remove any excess moisture, which helps the breading adhere better.
3. Coat the Chicken Strips:
Take each chicken strip and first dip it into the sourdough discard, ensuring it’s completely coated. Then, dip the strips into the egg wash, allowing any extra to drip back into the bowl. Finally, firmly press each strip into the breadcrumb mixture to coat well on all sides.
4. Cooking the Chicken Strips:
For frying: Heat about half an inch of oil in a large skillet over medium heat. Once the oil is hot, carefully add the chicken strips in batches, frying them for about 3-4 minutes on each side or until they turn golden brown and reach an internal temperature of 165°F (74°C). Don’t forget to drain them on paper towels after frying to remove excess oil.
For baking: Preheat your oven to 425°F (220°C). Lay the coated chicken strips on a parchment-lined baking sheet and lightly spray them with cooking oil. Bake for about 15-20 minutes, flipping them halfway through, until they are golden and cooked through.
5. Serving:
Once the chicken strips are crispy and delicious, serve them warm with your favorite dipping sauces like ketchup, honey mustard, or barbecue sauce. Enjoy every bite of your flavorful sourdough discard chicken strips!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to completely thaw it first! Thaw in the fridge overnight or use the cold water method (sealing in a plastic bag and submerging in cold water).
What Can I Substitute for Sourdough Discard?
If you’re out of sourdough discard, you can use plain yogurt or buttermilk as a substitute! Both will help create a similar texture and moisture for coating the chicken.
How Do I Store Leftover Chicken Strips?
Store any leftover chicken strips in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again.
Can I Make These Chicken Strips Spicy?
Absolutely! For a spicy kick, you can add some cayenne pepper or hot sauce to the sourdough discard or the breadcrumb mixture. Adjust to your heat preference!