Introduction
Got extra sourdough discard sitting in your fridge? Don’t toss it—turn it into crispy, juicy, flavor-packed Fried Chicken Tenders that are anything but ordinary. This genius recipe uses sourdough discard as part of a tangy marinade that tenderizes the chicken and gives it a light, flavorful kick. Paired with a crispy flour-cornstarch coating and fried to golden perfection, these tenders are the ultimate comfort food mash-up.
Whether you’re meal prepping, feeding a crowd, or just craving something crunchy, these sourdough tenders deliver.
Why I Love This Recipe
- Zero waste: Perfect use for sourdough discard
- Incredibly juicy and tender chicken
- Super crispy coating thanks to cornstarch and baking powder
- Bold, tangy flavor in every bite
- Great for dipping, snacking, or sliding into a sandwich
Ingredients
For the Chicken:
- 1 lb chicken tenders (or boneless chicken breast cut into strips)
- 1 cup sourdough discard (unfed is fine)
- ½ cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
For Frying:
- Vegetable oil for deep frying
For Serving:
- Ranch dressing
- Lemon wedges (optional)
Instructions
🥣 Marinate the Chicken
- In a large bowl, whisk together sourdough discard, buttermilk, hot sauce, and all spices.
- Add the chicken tenders and toss to coat evenly.
- Cover and refrigerate for 30 minutes to 8 hours.
🍗 Prepare the Coating
- In a shallow bowl or dish, mix flour, cornstarch, baking powder, salt, black pepper, and cayenne.
🔄 Coat the Chicken
- Remove each tender from the marinade, letting the excess drip off.
- Dredge in the flour mixture, pressing firmly to coat all sides.
- Let coated tenders rest on a wire rack for 5–10 minutes before frying.
🍳 Fry the Chicken
- Heat 2 inches of vegetable oil in a heavy-bottomed skillet to 350°F (175°C).
- Fry chicken tenders in batches for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).
- Transfer to a wire rack to drain excess oil.
🍽️ Serve
- Serve hot with ranch dressing and optional lemon wedges.
- For extra flair, sprinkle with flaky sea salt or chopped fresh herbs.
Tips for Success
- Let the chicken rest after dredging—it helps the coating stick better during frying.
- Use a thermometer to maintain a steady 350°F oil temperature.
- Can’t fry? Air fry at 400°F for 10–12 minutes, flipping halfway.
- Want a twist? Toss in buffalo or honey garlic sauce after frying.
Storage & Reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 375°F oven or air fryer until hot and crispy—about 8 minutes.
- Not ideal for freezing after frying, but you can freeze marinated uncooked tenders.
More Recipes You’ll Love
These bold, cheesy, and party-friendly bites pair perfectly with this one:
- How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- These Totchos Are My Favorite Party Food Hack – Tater Tot Nachos for the Win
Final Thoughts
These Sourdough Discard Fried Chicken Tenders bring together two favorites: golden, crunchy fried chicken and the tangy, complex flavor of sourdough. They’re crispy on the outside, juicy on the inside, and so satisfying dipped in ranch or wrapped in a sandwich. If you’ve been wondering what to do with that sourdough discard, this might just be your new favorite answer.
Tried it? Snap a pic and tag us—then follow along for more creative, waste-free recipes that hit the crispy comfort food spot!
