These Sourdough Discard Chicken Strips are a crispy treat that uses leftovers from your sourdough baking! Juicy chicken meets a crunchy, flavorful coating that’s hard to resist.
It’s a win-win for me: I get to use up the sourdough discard and enjoy tasty chicken strips at the same time! Perfect for lunch or a quick snack. Yum! 🍗
Key Ingredients & Substitutions
Chicken: I recommend using chicken breast tenders for tenderness. You can also cut regular chicken breasts into strips. For a lighter option, use turkey breast strips instead.
Sourdough Discard: This recipe is a fantastic way to use that leftover sourdough starter. If you don’t have any, you can substitute with buttermilk or yogurt for similar tanginess.
Flour: All-purpose flour works perfectly here, but you could try whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just know that texture might vary.
Panko Breadcrumbs: Panko gives a great crunch! You can swap them with regular breadcrumbs, but the final crispiness won’t be as delightful. Toasted crushed crackers can be a fun alternative, too.
Parmesan Cheese: Adding Parmesan takes these strips to the next level. If you’re dairy-free, try nutritional yeast for a cheesy flavor or skip it altogether.
How Do I Get the Coating to Stick Perfectly?
Coating chicken strips is a key part of this recipe. Here’s how to do it right so they come out crispy and delicious:
- Start by patting the chicken dry; this helps the coatings stick better.
- When dredging, make sure to shake off excess flour after dipping. Too much will make the coating fall off.
- Press the sourdough-panko mixture firmly onto the chicken after the egg dip. This ensures a solid crust.
Remember, for frying, don’t overcrowd the pan! This keeps the oil hot for crispy results. If air frying, be sure to use cooking spray for that golden finish.
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
For the Chicken Strips:
- 1 lb chicken breast tenders or cut into strips
For the Coating:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 2 large eggs
- 1 cup panko breadcrumbs (for crispiness)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Cooking oil (vegetable, canola, or avocado oil) for frying or air frying spray
How Much Time Will You Need?
This recipe should take about 15-20 minutes for preparation along with 10-15 minutes for cooking, depending on your method. If frying, you might want to add a couple of extra minutes to ensure everything is perfectly golden and crispy. In total, you’re looking at about 30-35 minutes until you can enjoy these delicious chicken strips!
Step-by-Step Instructions:
1. Prepare the Dredging Stations:
Start by setting up three bowls for the dredging stations. In the first bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. In the second bowl, beat the eggs until combined. Finally, in the third bowl, mix together the sourdough discard, panko breadcrumbs, and Parmesan cheese if you’re using it. This will create your flavorful coating stations.
2. Coat the Chicken Strips:
Now it’s time for the fun part! Pat the chicken tenders dry with paper towels to help the coating stick. Take each strip and first dip it into the flour mixture, shaking off the extra. Next, dip it into the beaten eggs, letting any excess drip back into the bowl. Finally, coat the strip in the sourdough-panko mixture, pressing lightly to make sure it all sticks on well.
3. Cook the Chicken Strips:
If you’re frying, heat about 1 inch of oil in a large skillet to 350°F (175°C). Carefully add the coated strips in batches (don’t overcrowd!) and fry them for about 3-4 minutes on each side, until they’re golden brown and cooked through. Drain them on paper towels to remove excess oil.
If you’re air frying, preheat your air fryer to 400°F (200°C). Spray the basket with oil, then lay the strips in a single layer, lightly spraying the tops with oil. Cook for 10-12 minutes, flipping halfway through, until they are golden and crispy.
4. Serve:
Once cooked, arrange your crispy chicken strips on a plate and serve with your favorite dipping sauces such as ketchup, ranch, or honey mustard. These options really elevate the flavor!
5. Optional Additions:
For a complete meal, consider serving your chicken strips alongside a fresh salad or some crispy fries. Enjoy your delightful and tangy sourdough discard chicken strips!
Can I Use Other Types of Meat for This Recipe?
Absolutely! While chicken breast tenders are perfect, you can also use chicken thighs for more flavor and juiciness. If you’re looking for a different protein, try turkey strips or even firm tofu for a vegetarian version!
Can I Make These Chicken Strips Spicy?
Yes! If you want a spicy kick, add more cayenne pepper to the coating mixture or consider tossing the finished strips in a buffalo sauce for an extra layer of heat. You can also serve with a spicy dip for added flavor!
How to Store Leftovers?
Store any leftover chicken strips in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in the oven or air fryer at 375°F (190°C) for about 5-7 minutes, instead of the microwave, which can make them soggy.
Can I Freeze the Coated Chicken Strips?
Yes, you can freeze the coated chicken strips before cooking! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be cooked straight from frozen; just add a few extra minutes to the cooking time.