These Sourdough Discard Chicken Strips are a fun way to use up leftover sourdough starter! Coated in a crispy, tangy crust, they are perfect for dipping and munching.
I love how easy they are to make, and let’s face it, who can resist crispy chicken? They always disappear fast at my house—it’s a good thing I make extra! 😂
Key Ingredients & Substitutions
Chicken Breasts: I prefer using boneless, skinless chicken breasts for their ease in cutting and cooking. You can also use chicken thighs for a juicier option or even tofu strips for a plant-based approach.
Sourdough Discard: This is the star of the dish! It adds a nice tang and flavor. If you don’t have sourdough discard, plain yogurt or buttermilk works in a pinch, though the flavor will be different.
Panko Breadcrumbs: Panko gives those chicken strips a wonderful crunch. If you’re out, try regular breadcrumbs or crushed crackers. They won’t be as airy but will still do the job!
Parmesan Cheese: Adding Parmesan boosts flavor. If you’re avoiding dairy, omit it or use nutritional yeast for a cheesy vibe. Cheese lovers might try adding a mix of mozzarella or Romano, too!
How Can I Get the Chicken Strips Extra Crispy?
Achieving crispy chicken strips is all about the breading technique and cooking method. First, make sure to coat the chicken in all three stages: flour, egg, and the sourdough-panko mix, ensuring even coverage. If baking, don’t skip the cooking spray; it helps achieve that golden crust!
- Let the coated chicken sit for a few minutes before cooking to help the breading adhere.
- For frying, ensure your oil is hot enough to sizzle when you add the chicken, which locks in moisture.
- If baking, flip the strips halfway through to ensure both sides get crispy.
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
For the Chicken Strips:
- 2 large chicken breasts, cut into strips
- 1 cup sourdough discard (unfed sourdough starter)
For the Breading Mixture:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Cooking oil (for frying) or cooking spray (for baking)
- Ketchup or dipping sauce of choice
How Much Time Will You Need?
This recipe takes around 15 minutes for preparation and about 15-20 minutes for cooking, whether you’re frying or baking. So, in roughly 30-35 minutes, you’ll have delicious Sourdough Discard Chicken Strips ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Breading Stations:
Set up three shallow dishes for breading your chicken. In the first dish, mix the all-purpose flour with salt, pepper, garlic powder, and paprika. In the second dish, beat the two eggs until combined. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese (if using), and sourdough discard to create a flavorful breading mix.
2. Dredge the Chicken Strips:
Take a chicken strip and first dredge it into the seasoned flour, shaking off any excess. This helps the egg stick better in the next step!
3. Coat with Egg:
Next, dip the floured chicken strip into the beaten eggs, making sure it’s well coated. This layer will help the breadcrumbs stick nicely.
4. Apply the Sourdough-Panko Breading:
Press the chicken strip into the sourdough-panko mixture, ensuring it’s well covered. Gently press the breadcrumbs onto the chicken to help them adhere better.
5. Arrange for Cooking:
Place all the coated chicken strips on a plate or baking sheet. Make sure they’re not touching each other, so they cook evenly. Repeat the dredging process for all the chicken strips.
6. Cooking the Chicken Strips:
For frying: Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, fry the chicken strips in batches for about 3-4 minutes on each side until they are golden brown and cooked through. After frying, place them on paper towels to drain excess oil.
For baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange the chicken strips on the baking sheet and give them a light spray of cooking spray. Bake for 15-20 minutes, flipping halfway through, until they are crispy and cooked through.
7. Garnish and Serve:
Once cooked, garnish your chicken strips with chopped fresh parsley for a pop of color. Serve these crunchy strips hot with ketchup or your favorite dipping sauce on the side.
Enjoy your crunchy, flavorful Sourdough Discard Chicken Strips!
Can I Use Different Cuts of Chicken?
Absolutely! You can use chicken thighs for a juicier bite or even chicken tenders for convenience. Just adjust the cooking time slightly depending on the thickness of the strips.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk can work as good alternatives. They will provide a similar tangy flavor, though the texture will differ a bit.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10 minutes for the best crispiness!
Can I Make These Chicken Strips Gluten-Free?
Definitely! Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. The breading will still be delicious!
