Buttermilk & Sourdough Chicken Tenders with a Crunchy Coating

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.

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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

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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)

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Instructions

🥣 Marinate the Chicken

1. In a large bowl, whisk together sourdough discard, buttermilk, hot sauce, and all spices.
2. Add the chicken tenders and toss to coat evenly.
3. Cover and refrigerate for 30 minutes to 8 hours.

🍗 Prepare the Coating

1. In a shallow bowl or dish, mix flour, cornstarch, baking powder, salt, black pepper, and cayenne.

🔄 Coat the Chicken

1. Remove each tender from the marinade, letting the excess drip off.
2. Dredge in the flour mixture, pressing firmly to coat all sides.
3. Let coated tenders rest on a wire rack for 5–10 minutes before frying.

🍳 Fry the Chicken

1. Heat 2 inches of vegetable oil in a heavy-bottomed skillet to 350°F (175°C).
2. Fry chicken tenders in batches for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).
3. 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.

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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.

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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.

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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

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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!