These Sourdough Discard Chicken Strips are crispy and so flavorful! Using leftover sourdough starter gives them a special twist that you won’t get anywhere else. Yum!
Who knew chicken strips could taste this good? I love making them when I have extra starter and serving them with dipping sauce. They disappear fast at my house—better make a double batch! 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! It gives the chicken an interesting flavor and helps the coating stick. If you don’t have sourdough starter, you could use plain yogurt or buttermilk as a substitute for a tangy flavor.
Panko Breadcrumbs: These breadcrumbs create a nice, crunchy texture. If you don’t have panko, regular breadcrumbs work too, though they may not be as crispy. Try crushing some crackers for a tasty variation!
Parmesan Cheese: Freshly grated Parmesan adds great flavor. If you’re out, use Pecorino Romano or nutritional yeast for a dairy-free option, which will give a cheesy essence without the cheese.
Spices: Smoked paprika gives a lovely depth of flavor. If you prefer, you can swap it for regular paprika or even cayenne pepper for a kick. Adjust garlic powder and onion powder to taste!
How Can I Get the Chicken Strips Extra Crispy?
For that perfect crunch, follow these easy tips during prep: Use the egg wash to help the coating stick well. Ensure your oil is hot enough before frying—it should sizzle when the chicken hits the pan. You can also double-dip the strips: after the first dredge, dip in the egg again and coat with breadcrumbs a second time.
- For frying, keep the oil at medium heat so that the coating fries quickly without burning.
- If air frying, arrange chicken in a single layer and don’t overcrowd; this ensures even cooking and crispiness.
Enjoy making these delightful chicken strips, and have fun experimenting with different flavors!
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 lb chicken breasts, cut into strips
- Cooking oil (for frying or spraying if air frying)
How Much Time Will You Need?
You’ll need about 20 minutes for prepping your chicken strips and an additional 10-15 minutes for cooking. Total time: around 35-40 minutes. It’s a quick and fun recipe that’s perfect for weeknight dinners or snacks!
Step-by-Step Instructions:
1. Whisk the Eggs:
Start by cracking the eggs into a shallow bowl. Whisk them together until they are well combined and a bit frothy. This egg wash will help the coating stick to the chicken.
2. Prepare the Coating:
In another bowl, mix together your sourdough starter discard, panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir it all together until it’s nicely combined and the dry ingredients are evenly distributed.
3. Dredge the Chicken Strips:
Take each chicken strip and dip it into the egg wash, making sure it’s fully coated. Then, dredge the strip in the breadcrumb mixture, pressing gently to make sure the coating sticks well. Lay the coated chicken strips on a plate while you prepare for cooking.
4. Cooking the Strips:
For Frying: Heat about 1/2 inch of oil in a large skillet over medium heat. Once hot, carefully add the chicken strips in batches and fry them for about 3-4 minutes on each side, until they’re golden brown and cooked through (the internal temperature should reach 165°F).
For Air Frying: Preheat your air fryer to 400°F. Lightly spray the chicken strips with cooking oil and place them in a single layer in the air fryer basket. Air fry them for 10-12 minutes, flipping halfway through, until they are crispy and fully cooked.
5. Drain and Serve:
Once cooked, remove the chicken strips and place them on paper towels if you fried them. This will help absorb any excess oil. Serve your delicious chicken strips hot with your favorite dipping sauce!
Enjoy your crispy, flavorful Sourdough Discard Chicken Strips that make delicious use of leftover starter!
Can I Use Other Types of Chicken for This Recipe?
Absolutely! You can use chicken thighs instead of breasts if you prefer a juicier cut. Just make sure to cut them into strips similar in size to the chicken breast pieces for even cooking.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, using an equal amount of plain yogurt or buttermilk can work as a substitute. They will provide a nice tangy flavor similar to sourdough.
How Do I Store Leftover Chicken Strips?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken strips in an air fryer or oven to keep them crispy, or reheat in the microwave but be aware that they may lose some crunch.
Can I Freeze the Chicken Strips?
Yes! You can freeze the uncooked, breaded chicken strips on a baking sheet until solid, then transfer them to a freezer-safe bag. When you’re ready to cook, you can fry or air fry them straight from frozen, just add a couple of extra minutes to the cooking time.