Sourdough Discard Fried Chicken

Combine the seasoning ingredients in a medium bowl.
In a large bowl, whisk together the starter, pickle juice, egg, and 2 tablespoons of the seasoning mix until smooth. Add in the chicken tenders and let brine at room temperature for 20-30 minutes, OR in the fridge for up to 8 hours, letting the chicken sit at room temperature for 20 minutes before proceeding to take the chill off. This will help with more even cooking.
Heat 1 ½-2 inches of oil in a deep skillet or Dutch oven over medium heat. You're aiming for a temperature of 375 before the chicken goes in.
In a large bowl, whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining seasoning mixture. Add ¼ cup of the chicken brine and work into the flour with your fingers. This will make clumps that will be so good when fried!
Remove the chicken pieces from the brine one at a time and toss in the flour mixture to coat. Place off to the side of the bowl. Continue until all the chicken tenders have been coated. You'll want to keep them in the flour bowl at this stage.
Grab one piece of chicken at a time with tongs, shake the as much flour off as you can, and gently lower into the hot oil. Be careful not to overcrowd. The oil temperature will drop, so adjust the heat as needed to maintain it above 325 degrees. Cook - undisturbed - for 2-3 minutes on the first side, until deeply golden brown. Flip the pieces carefully and cook on the second side about 1-2 minutes longer. Remove to a wire rack and sprinkle with additional salt. Continue until all pieces have been cooked. Serve immediately.

Ingredients

For the Seasoning

For the Brine

For the Coating

For Frying

Directions

Notes

Nutrition