These Fried Sourdough Chicken Tenders are extra crispy on the outside and juicy on the inside, thanks to a flavorful sourdough discard marinade that tenderizes the chicken while adding a subtle tang. Perfect for weeknight dinners, party platters, or game-day snacks, these homemade tenders taste better than takeout and pair beautifully with your favorite dipping sauces.
Ingredients
- 1 lb chicken tenders
- 1 cup sourdough discard
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
Preparation Steps
Step 1: Marinate the chicken
In a bowl, whisk sourdough discard with buttermilk and a pinch of salt. Add chicken tenders and coat well. Cover and marinate for at least 30 minutes or up to 4 hours for deeper flavor.
Step 2: Prepare the coating
In another bowl, mix flour, cornstarch, garlic powder, paprika, onion powder, salt, and pepper. This blend creates an extra light and crispy crust.
Step 3: Dredge the tenders
Remove each tender from the marinade, letting excess drip off, then press into the flour mixture until fully coated. For extra crunch, double-dip by returning briefly to marinade and coating again.
Step 4: Fry until golden
Heat oil in a deep skillet to about 350°F (175°C). Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Step 5: Rest and serve
Let tenders rest for a few minutes before serving so the crust sets and stays crisp.
Variation
- Add cayenne pepper or hot sauce to the marinade for a spicy version.
- Use crushed cornflakes or panko mixed into the flour for extra texture.
- Try air frying at 400°F for about 12–15 minutes as a lighter option.
- Substitute chicken breast strips with boneless thighs for juicier bites.
- Sprinkle freshly grated parmesan and herbs after frying for a savory twist.
Cooking Notes
- Maintain steady oil temperature to avoid soggy coating.
- Do not overcrowd the pan, or the tenders will steam instead of fry.
- Cornstarch in the coating helps create a lighter, crispier crust.
- Marinating longer improves tenderness and flavor depth.
- Let fried tenders drain on a rack if possible to keep them crunchy.
Serving Suggestions
- Serve hot with classic dips like ranch, honey mustard, or barbecue sauce.
- Pair with fries, coleslaw, or a fresh garden salad for a full meal.
- Slice into wraps or sandwiches with lettuce and creamy sauce.
- Add to a party platter alongside mozzarella sticks and veggies.
- Drizzle with hot honey or garlic butter for a gourmet touch.
Tips
- Pat chicken dry before marinating to help the mixture stick better.
- Double coating creates a thicker, restaurant-style crunch.
- Test oil heat by dropping a pinch of flour mixture , it should sizzle immediately.
- Season tenders lightly right after frying while still hot for best flavor.
- Store leftovers in the fridge and reheat in the oven or air fryer to restore crispness.
Prep Time / Cook Time / Total Time
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: about 1 hour
Nutritional Info (Approx.)
- Calories: 320 per serving
- Protein: 24g
- Carbohydrates: 20g
- Fat: 16g
FAQs
Can I bake these instead of frying?
Yes, bake at 425°F for 18–20 minutes, flipping halfway for even browning.
Can I freeze cooked tenders?
Yes, freeze in an airtight container for up to 2 months and reheat in the oven.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best.
Conclusion
Fried Sourdough Chicken Tenders bring together homemade comfort and crispy perfection. With their flavorful tangy marinade and golden crunchy coating, they make a crowd-pleasing dish that’s easy to prepare and incredibly satisfying.