Sourdough Fried Chicken

Golden, crispy, and packed with incredible flavor, this sourdough fried chicken is a must-try! The sourdough discard adds a unique depth of flavor, while the natural yeast in the starter helps create an extra crispy coating that stays light and crunchy. The inside? Juicy, tender, and absolutely delicious.

If you love using sourdough discard for more than just bread, there are plenty of crispy, golden-fried treats to try! Sourdough fry bread is a light and airy delight that can be enjoyed sweet with cinnamon sugar or savory with a drizzle of honey butter. Sourdough beignets bring a little taste of New Orleans to your kitchen, dusted in powdered sugar and perfect with a cup of coffee. For a fun and unexpected twist, sourdough fried apples coat fresh apple slices in a tangy, crisp batter before rolling them in cinnamon sugar. And if you’re craving something savory, sourdough onion rings are a must-try—thinly sliced onions dipped in a sourdough-infused batter and fried to crispy perfection, making them an irresistible side or snack. No matter what you’re craving, sourdough discard can take your favorite fried foods to the next level!

How to make fried chicken with sourdough discard

This recipe follows the same process as traditional fried chicken, but with the added flavor boost from sourdough discard. For full instructions, scroll down to the recipe card below.

Step 1. Prepare the chicken

• Pat the chicken pieces or tenders dry with paper towels—this helps the coating stick.
• Place them on a wire rack over a baking sheet and season with salt.

Step 2. Make the batter

• In a large bowl, whisk together sourdough discard, egg, beer, and milk.
• In a separate bowl, mix the flour, brown sugar, and seasonings.

Step 3. Coat the chicken

• Dredge each piece in the flour mixture to create a thin base layer.
• Dip into the sourdough batter to coat.
• Return to the flour mixture for a final coating.
• Let the breaded chicken rest for 15 minutes before frying—this helps the coating stay crisp!

Step 4. Fry until golden

• Heat 4–6 inches of oil in a heavy pot to 350°F (use a thermometer to monitor).
• Fry the chicken in batches, 2–4 minutes per side, until golden brown and 165°F internally.
• Transfer to a clean wire rack to cool—never place fried chicken on paper towels, as it traps steam and makes the crust soggy!

How to keep fried chicken warm

If cooking in batches, keep finished chicken warm in the oven at 175°F on a wire rack over a baking sheet. This keeps the coating crisp while you finish frying!

Jenni Ward – Sourdough Surprises

Sourdough Fried Chicken

Crispy, golden sourdough fried chicken with a flavorful, crunchy coating and juicy, tender inside! This easy recipe uses sourdough discard to add depth of flavor and the perfect texture. Great for chicken strips, too!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Savory Discard

Cuisine: American

Calories: 756

Ingredients Method Nutrition Notes

Ingredients

  

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• 3 lbs chicken pieces thighs and legs bone in and skin on
• 1 ½ teaspoons salt
• ½ cup sourdough starter discard, 100% hydration
• 1 egg
• ¼ cup beer pale ale or pilsner
• ¼ cup milk
• 1 ½ cups all purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• canola oil for frying

Method

 

1. Pat the chicken dry with paper towels. This will help the flour to adhere to the chicken better and result in a crispier coating that stays on.
2. Add the chicken to a wire rack over a baking sheet.
3. Sprinkle on all sides with 1 teaspoon salt.
4. In a bowl stir together the sourdough starter, egg, beer, and milk.
5. In another bowl stir together the remaining ½ teaspoon salt, flour, brown sugar, chili powder, dried thyme, cayenne, smoked paprika, garlic powder, and black pepper.
6. One at a time, dredge the chicken in the flour until well coated.
7. Then dip into the sourdough mixture until all the flour is covered.
8. Dip back into the flour mixture until all the sourdough mixture is covered.
9. Return the chicken to the wire rack on the baking sheet.
10. Repeat for all chicken.
11. Allow to sit at room temperature for 15 minutes until the oil heats (this will help the coating to adhere to the chicken and become crisper, without it your chicken may be soggy and the coating will easily separate from the chicken).
12. Heat 4-6 inches of oil in a deep fryer or a pot with a deep-fry thermometer until it hits 335 – 350°F, adjust heat to maintain this temperature.
13. Set out a clean wire rack over a different baking sheet (this will keep the underside of the chicken from getting soggy the way it does on paper towels. Don’t return it to the first rack, it will risk contamination from the raw chicken bacteria).
14. Cook chicken in the hot oil until golden brown and cooked through, about 3-5 minutes per side (make sure to only fry a few at a time to avoid overcrowding the pot). Internal tempertuare of the chicken should be 165 F.
15. Place cooked chicken on the clean cooling rack and repeat with remaining pieces of chicken.
16. Serve warm.

Nutrition

Serving: 1gCalories: 756kcalCarbohydrates: 50gProtein: 51gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 216mgSodium: 1068mgPotassium: 568mgFiber: 2gSugar: 7gVitamin A: 794IUVitamin C: 4mgCalcium: 72mgIron: 5mg

Notes

Storing Leftovers – Store leftover fried chicken in an airtight container in the fridge for 3-4 days.

Reheating Leftovers – You can reheat leftovers in a preheated 350 F oven for 15-20 minutes.

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