These Sourdough Discard Chicken Strips are crispy and full of flavor! By using leftover sourdough starter, you get a tasty twist on a classic dish.
Making these is a fun way to reduce waste and enjoy a crunchy snack. I love serving them with some ranch dip—perfect for sharing or when I just need a tasty treat! 🍗
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts for their tenderness. However, you can substitute with chicken thighs for a juicier bite. Just adjust the cooking time slightly as thighs may take longer to cook.
Sourdough Starter Discard: Any unfed sourdough discard works great here! If you’re out, you could use plain yogurt or buttermilk to keep the dish moist and delicious.
Panko Breadcrumbs: Panko gives a great crunch! If you can’t find panko, regular breadcrumbs can work, but for extra crispiness, add a touch of cornstarch to your breadcrumb mixture.
Parmesan Cheese: Grated Parmesan adds flavor and helps with browning. Feel free to use pecorino or nutritional yeast for a dairy-free option.
Spices: I use garlic powder and paprika for extra flavor. Feel free to get creative! Adding cayenne can give it a kick, or substitute with your favorite herb blends.
How Can I Get the Perfect Crunch on My Chicken Strips?
Getting that perfect crunch is all about your coating and cooking method. Here are my tips:
- Make sure to thoroughly coat the chicken strips in the egg and then the breadcrumb mixture. Press the breadcrumbs onto the chicken to help them adhere.
- Don’t skip the olive oil or butter step; a little fat adds crispiness. It can be brushed on the strips or lightly sprayed before cooking.
- If you’re using an oven, a high temperature is key. This helps create a nice golden crust. Remember to flip the strips halfway for even browning.
- If using an air fryer, shake the basket once during cooking to ensure all sides get crispy.
Enjoy making these delicious chicken strips! They’re a great way to use up your sourdough discard and impress everyone with a tasty snack or meal!
How to Make Sourdough Discard Chicken Strips
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup sourdough starter discard (unfed)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 large eggs
- 2 tbsp olive oil or melted butter (for brushing or drizzling)
- Cooking spray or additional oil for air frying or baking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 15-20 minutes to cook in the oven or 10-12 minutes in an air fryer. In total, you’ll spend around 25-30 minutes to enjoy these delicious chicken strips!
Step-by-Step Instructions:
1. Preheat Your Cooking Appliance:
Start by preheating your oven to 425°F (220°C). If you’re using an air fryer, set it to 400°F (200°C). Getting the temperature right is essential for crispy chicken strips!
2. Prepare the Egg Mixture:
In a shallow bowl, whisk the eggs until smooth. This will help the breadcrumbs stick to the chicken strips later on, creating a nice crust.
3. Mix the Breadcrumb Coating:
In another bowl, combine the sourdough starter discard, panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, thyme, salt, and pepper. Mix everything together until it is well blended.
4. Coat the Chicken Strips:
Take each chicken strip, first dip it into the egg wash, ensuring any extra egg drips back into the bowl, then dredge it into the sourdough breadcrumb mixture. Press lightly to make sure the mixture fully coats the chicken. Set the coated strips on a plate.
5. Arrange and Oil:
Line a rimmed baking sheet with parchment paper or a silicone mat. Place the coated chicken strips on the baking sheet. Lightly brush or drizzle olive oil or melted butter over the top of the strips for added flavor and to help them crisp up.
6. Bake or Air Fry:
If baking, pop the tray into the preheated oven and cook for 15-20 minutes, flipping the strips halfway through. For air frying, cook for 10-12 minutes, turning once during cooking. You want them to be golden brown and fully cooked through.
7. Serve and Enjoy:
Once they are crispy and golden, remove the chicken strips from the oven or air fryer and serve hot. Pair them with your favorite dipping sauce, such as sweet chili sauce, ranch dressing, or honey mustard. Enjoy!
These Sourdough Discard Chicken Strips are a fantastic way to make use of leftover sourdough, and they’re sure to impress your family and friends!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work well and can add more juiciness to the strips. Just make sure to adjust the cooking time slightly as they may take a bit longer to cook through.
What If I Don’t Have Sourdough Discard?
No problem! You can substitute the sourdough discard with plain yogurt or buttermilk to keep the chicken moist and flavorful. Just be sure to use a similar amount!
How Can I Make These Gluten-Free?
To make these chicken strips gluten-free, replace the panko breadcrumbs with a gluten-free breadcrumb alternative or use crushed gluten-free crackers. Just double-check that all your other ingredients are gluten-free as well!
Can I Freeze Leftovers?
Yes, you can freeze any leftover chicken strips! Place them in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, simply reheat them in the oven or air fryer to bring back the crunch.
