Sourdough Fried Chicken

the gingered whisk

“Sourdough fried chicken has a flavorful and crispy outside and tender, juicy inside! This is an excellent way to use your sourdough discard!”

- The Gingered Whisk

100% Hydration Sourdough Starter Discard

Key Ingredient

– chicken pieces thighs and legs (bone in and skin on) – salt – 100% hydration sourdough starter discard – 1 egg – beer (pale ale or pilsner) – milk – flour – brown sugar – chili powder – dried thyme – garlic powder – cayenne pepper – smoked paprika – black pepper – Oil for frying canola (4-6" deep in your skillet)

Ingredients

Scribbled Arrow

Sourdough Fried Chicken Recipe

Yield

4 Servings

Prep Time

30 Minutes

Total Time

1 Hour

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.

Prepare the batter:

2. Add the chicken to a wire rack over a baking sheet.

Prepare the batter:

3. Sprinkle on all sides with 1 teaspoon salt.

Prepare the batter:

4. In a bowl stir together the sourdough starter, egg, beer, and milk.

Prepare the batter:

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.

Prepare the batter:

1. One at a time, dredge the chicken in the flour until well coated.

Dredge the chicken:

2. Then dip into the sourdough mixture until all the flour is covered.

Dredge the chicken:

3. Dip back into the flour mixture until all the sourdough mixture is covered.

Dredge the chicken:

4. Return the chicken to the wire rack on the baking sheet.

Dredge the chicken:

5. Repeat for all chicken.

Dredge the chicken:

6. 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).

Dredge the chicken:

1. 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.

Frying the chicken:

2. 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).

Frying the chicken:

3. 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.

Frying the chicken:

4. Place cooked chicken on the clean cooling rack and repeat with remaining pieces of chicken.

Frying the chicken:

5. Serve warm.

Frying the chicken:

Enjoy!

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