These Sourdough Discard Chicken Strips are a fun twist on a classic favorite! Made using leftover sourdough starter, they are crispy on the outside and tender on the inside.
Honestly, using that sourdough discard is a crafty way to reduce waste. I love dipping them in my favorite sauce while enjoying a movie night—it’s the perfect combo for a cozy evening! 🍗
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show, giving the chicken strips a great flavor. If you don’t have discard, you can make a simple batter with regular flour mixed with water and a little bit of vinegar. It won’t have the same tang, but it will still work!
Chicken Strips: I recommend using chicken breast tenders for tenderness, but thighs are a great option too! They are juicier. For a vegetarian twist, try using tofu or tempeh cut into strips.
Panko Breadcrumbs: They add an amazing crunch! If you don’t have panko, regular breadcrumbs will do. You can even crush up cornflakes or use crushed crackers for a different texture.
Parmesan Cheese: This adds a nice salty flavor. If you’re dairy-free, nutritional yeast or a dairy-free cheese can be substituted here.
How Do I Get the Chicken Strips Extra Crispy?
To achieve that delightful crunch, follow these steps:
- Use panko breadcrumbs; they create a light and airy crunch.
- Ensure the chicken strips are patted dry. Moisture can make them soggy.
- Drizzle or brush with olive oil or melted butter before baking. This helps brown the coating.
- Flip the strips halfway through baking. This allows even crisping and browning on both sides.
Enjoy watching them turn golden brown in the oven!
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 lb chicken breast tenders or strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp olive oil or melted butter (for coating or drizzling)
- Fresh parsley, chopped (for garnish, optional)
- Dipping sauces like ranch or BBQ sauce (optional)
Time Needed:
This recipe will take about 10 minutes for prep and 20 minutes for cooking, making a total of about 30 minutes from start to finish. It’s quick and makes a great snack or meal option!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This helps to ensure that your chicken strips crisp up nicely. While the oven heats, line a baking sheet with parchment paper or a silicone mat to make clean-up easier later.
2. Prepare the Breadcrumb Mixture:
In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Use a fork to combine everything well, making sure the spices are evenly distributed throughout the breadcrumbs.
3. Make the Sourdough Batter:
In another bowl, whisk together the sourdough starter discard and eggs until smooth. This mixture will be your flavorful wet batter, coating the chicken before it meets the crunchy breadcrumbs.
4. Coat the Chicken Strips:
Next, pat the chicken strips dry with a paper towel—this helps them crisp up! Dip each strip into the sourdough-egg mixture, letting any excess drip off. Then, coat the chicken thoroughly in the breadcrumb mixture, pressing gently to make sure the crumbs stick well.
5. Prepare for Baking:
Place the coated chicken strips onto the prepared baking sheet in a single layer. For an extra crispy finish, drizzle or lightly brush olive oil or melted butter on top of the strips.
6. Bake to Perfection:
Pop the baking sheet in the oven and bake for approximately 18-20 minutes. Flip the chicken strips halfway through to ensure even cooking. You’ll know they’re done when the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
7. Cool and Garnish:
Once cooked, take them out of the oven and let the strips rest for a few minutes. If you like, garnish with fresh chopped parsley for a pop of color and extra flavor.
8. Serve and Enjoy:
Serve your Sourdough Discard Chicken Strips warm with your choice of dipping sauces like ranch, honey mustard, or BBQ sauce. They are perfect for snacking, appetizers, or a quick meal!
Enjoy your crunchy, tangy, and delicious Sourdough Discard Chicken Strips!
Can I Use Regular Flour Instead of Sourdough Discard?
Yes, you can substitute regular flour mixed with water and a bit of vinegar for the sourdough discard. It won’t have the same flavor, but it will still work to create a delicious coating.
What Can I Use If I Don’t Have Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work fine. For a unique twist, you can also use crushed cornflakes or crackers to achieve a similar crunch!
How Should I Store Leftover Chicken Strips?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until crispy again. Avoid the microwave, as that can make them soggy.
Can I Make These Chicken Strips Ahead of Time?
Absolutely! You can prepare and coat the chicken strips ahead of time and then store them in the refrigerator. Just bake them when you’re ready to serve, adding a few extra minutes to the cooking time if they are cold from the fridge.
