This homemade sourdough fried chicken recipe combines juicy, tender chicken with a tangy sourdough starter batter that creates an extra flavorful crust and irresistible crunch. The natural acidity of the starter helps tenderize the meat while adding subtle depth you can’t get from traditional buttermilk alone. The perfect way to use active starter or discard, this recipe is a delicious way to elevate a comfort-food classic. Perfect for family dinners, weekend gatherings, or whenever you’re craving crispy Southern-style fried chicken with a homemade twist.
Why You’ll Love This Crispy Fried Chicken Recipe
Using sourdough starter as a batter for fried chicken is a complete game changer when it comes to homemade fried chicken! The sourdough starter gives it a perfect crispy crunch that is hard to beat in other recipes. I have been making fried chicken for years but was never able to get that desired crispy effect that restaurants bring to the table.
This recipe is also a unique and clever way to use sourdough starter in a savory recipe! If you have too much starter, extra discard, or simply want to incorporate more into your diet this recipe is a great one to have in your back pocket.
What Makes Sourdough Starter Perfect for Fried Chicken
Sourdough starter is the perfect batter for fried chicken for a few reasons. One being that the starter tenderizes the chicken while cooking it! You can use the starter as a marinade as well to further tenderize the meat. Because of the acidity in the starter, you will get the perfect, tender fried chicken every time!
Another reason sourdough starter and fried chicken are a great pair is the flavor. You won’t just recreate this flavor with anything else. It is similar to buttermilk but brings a unique tanginess that leaves you wanting more. Using starter also creates a look that is appetizing and superior to buttermilk. The starter creates a golden crust that screams restaurant quality without the cost and nasty ingredients!
Ingredients You’ll Need
The ingredients for sourdough fried chicken are quite simple and hassle free! Here’s what you need…
- 2-3 large chicken breasts, cut into strips or bites
- 4-6 cups oil, butter, or tallow
- 1 1/2 cup sourdough starter, active or discard
- 2 large eggs
- 2 cups all purpose flour
- 1 tbsp + 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
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How to Make Sourdough Fried Chicken Step-by-Step
Making sourdough fried chicken at home is a simple process that requires a little skill. Follow my step by step process for simple success every time…
- First, begin by cutting your chicken into strips (if using breast meat). You can start by laying the breast flat then slicing directly down the middle leaving you with two halves. Cut the halves in half again. (Depending on the size of the chicken breast you may need to cut the slices into thirds or even fourths.) Your cuts should be about 2 inches wide. If they are too long for your pan you can cut the longer strips into halves.
- Next, start heating up your oil for frying. (I use a cast iron skillet for frying because it holds the heat best.) Different oils take longer to heat than others but you want them all at about 360-375 degrees. Be very careful of yourself, pets, and children as oil can splash and sizzle easily at these temperatures.
- While the oil is heating, combine sourdough starter and eggs in a large bowl. Place the slices of chicken into the mixture and allow to rest.
- In a separate large bowl, mix together flour, salt, pepper, paprika, and cayenne.
- When the oil comes to temperature, move strips of chicken to the flour mixture a few pieces at a time. Coat them well in the flour (the kitchen was made for messes so don’t worry about that!). Move them to the hot oil and repeat the process until your pan is full.
- It is okay if the chicken is not fully submerged in the oil. Cook the chicken on the first side until it is golden brown (about 4-5 minutes), then flip it over. Cook another 5 minutes or until the chicken is golden and crispy all the way around. Remove from heat onto a plate (I like to line my plate with paper towels to absorb the remaining oil.).
- Repeat steps 5 and 6 until all the chicken is gone.
Marinating Chicken in Sourdough Starter
As well as using sourdough starter to batter your chicken, you can also use it to marinade your fried chicken. To do this all you need is a gallon size zip lock bag or large bowl. Mix sourdough starter and eggs together, then add in the chicken. Allow to rest in the refrigerator for 8-24 hours.
Choosing the Best Oil for Frying
There are many oils to choose from when it comes to sourdough fried chicken. We prefer to avoid processed oils in our kitchen so we mainly stick to avocado oil, olive oil, or butters and tallow. We recently made a batch of sourdough fried chicken using wagu beef tallow from Thrive Market and it was delicious!
My top oil choices for sourdough fried chicken are butter, tallow, and olive oil. The avocado oil leaves a bit of an after taste in my opinion. However, we have used it and it works as well.
Can You Use Sourdough Discard Instead of Active Starter?
Because this recipe requires no rise time, it is perfectly acceptable to use discard instead of active starter. The flavor really is not impacted by either option. Sourdough fried chicken is a great way to use discard but if you do not have any on hand you can definitely use active starter as well.
What to Serve with Sourdough Fried Chicken
Sourdough fried chicken can be served so many ways- each one as delicious as the next! Here are a few ideas to we love….
- Fried chicken, potato salad, and green beans
- Baked potatoes
- Stir fry & yum yum sauce
- Pasta and marinara
- Sourdough Bread
If you make this recipe be sure to mention us on social media @littlewifeinthewoods and tell us what you served with your sourdough fried chicken!
Bonus Tip: Extra Crispy Sourdough Fried Chicken
If you prefer your fried chicken extra crispy, you can definitely do that with this recipe! All you need to do is follow the original recipe, then bake your fried chicken in the oven at 450 for about 3-5 minutes. Watch it closely to prevent burning it. You simply want a nice additional crunch without burning or drying out the meat.
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Sourdough Fried Chicken
Ingredients
- 2-3 large chicken breasts cut into strips
- 4-6 cups oil, butter, or tallow
- 1 1/2 cups sourdough starter active or discard
- 2 large eggs
- 2 cups all purpose flour
- 1 1/2 tbsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
Instructions
- First, begin by cutting your chicken into strips (if using breast meat). You can start by laying the breast flat then slicing directly down the middle leaving you with two halves. Cut the halves in half again. (Depending on the size of the chicken breast you may need to cut the slices into thirds or even fourths.) Your cuts should be about 2 inches wide. If they are too long for your pan you can cut the longer strips into halves.
- Next, start heating up your oil for frying. (I use a cast iron skillet for frying because it holds the heat best.) Different oils take longer to heat than others but you want them all at about 360-375 degrees. Be very careful of yourself, pets, and children as oil can splash and sizzle easily at these temperatures.
- While the oil is heating, combine sourdough starter and eggs in a large bowl. Place the slices of chicken into the mixture and allow to rest.
- In a separate large bowl, mix together flour, salt, pepper, paprika, and cayenne.
- When the oil comes to temperature, move strips of chicken to the flour mixture a few pieces at a time. Coat them well in the flour (the kitchen was made for messes so don’t worry about that!). Move them to the hot oil and repeat the process until your pan is full.
- It is okay if the chicken is not fully submerged in the oil. Cook the chicken on the first side until it is golden brown (about 4-5 minutes), then flip it over. Cook another 5 minutes or until the chicken is golden and crispy all the way around. Remove from heat onto a plate (I like to line my plate with paper towels to absorb the remaining oil.).
- Repeat steps 5 and 6 until all the chicken is gone.
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