Introduction: The Secret to the Crispiest, Most Flavorful Chicken Tenders
Fried chicken tenders are a universal favorite—crispy on the outside, juicy on the inside, and downright irresistible. But what if we told you there’s a way to make them even crunchier, more flavorful, and less wasteful? Enter Sourdough Discard Fried Chicken Tenders, where leftover sourdough starter transforms ordinary tenders into a tangy, golden-brown masterpiece.
These tenders are extra crispy thanks to a double-dredge in seasoned flour and sourdough discard, creating a craggy, crunchy crust that locks in moisture. The natural acidity of the sourdough adds a subtle depth of flavor, making these tenders stand out from the usual fried chicken. Plus, it’s a brilliant way to use up sourdough discard instead of tossing it!
Perfect for game day, family dinners, or meal prep, these tenders pair phenomenally with ranch, honey mustard, or spicy aioli. Let’s dive into the recipe and make the crispiest, most flavorful chicken tenders you’ve ever had!
Ingredients: Simple, Flavorful, and Zero Waste
For the Chicken Tenders
- 1 lb chicken tenders (or boneless breasts cut into strips)
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1 tbsp hot sauce (optional, for a kick)
For the Seasoned Flour Dredge
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp onion powder
For Frying
- 2 cups neutral oil (vegetable, canola, or peanut)
For Serving
- Ranch dressing, honey mustard, or your favorite dip
- Lemon wedges & chopped parsley (optional garnish)
Step-by-Step Instructions
1. Prep the Chicken
- Pat the chicken tenders dry with paper towels—this helps the coating stick.
- In a bowl, mix the sourdough discard and hot sauce (if using).
2. Season the Flour
- In a shallow dish, whisk together flour, salt, garlic powder, paprika, pepper, and onion powder.
3. Double-Dredge for Maximum Crisp
- First coat: Dip each tender in the seasoned flour, shaking off excess.
- Sourdough bath: Dunk into the sourdough discard, letting excess drip off.
- Second coat: Return to the flour, pressing to create a craggy texture.
4. Heat the Oil
- In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
- Pro tip: Use a thermometer for accuracy—too hot burns, too cool makes greasy tenders.
5. Fry to Golden Perfection
- Fry tenders in batches (don’t overcrowd!) for 3–4 minutes per side until deep golden brown.
- Drain on a wire rack (not paper towels—this keeps them crispy).
6. Serve Hot & Crispy
- Sprinkle with salt right after frying.
- Serve with ranch, honey mustard, or spicy mayo and a squeeze of lemon.
Why These Are the Best Chicken Tenders
✅ Next-level crispy – Sourdough discard creates a craggy, crunchy crust.
✅ Tangy, savory flavor – The discard adds subtle sourdough depth.
✅ No waste! – Uses up leftover starter.
✅ Kid-approved – Picky eaters devour these.
Pro Tips for Success
🔥 Maintain oil temp – Adjust heat between batches to keep it at 350°F.
🍗 Dry chicken first – Wet chicken = soggy coating.
🔄 Double-dredge – Flour → discard → flour = extra crunch.
⏲️ Don’t overcrowd the pan – Lowers oil temp and steams the chicken.
Serving & Storage Tips
- Best fresh – Eat right away for peak crispiness.
- Reheat leftovers in an air fryer or oven (not microwave!) to revive crunch.
- Freeze uncooked – Bread tenders, freeze on a tray, then bag for later frying.
Conclusion: The Crispiest Tenders You’ll Ever Make
These Sourdough Discard Fried Chicken Tenders are a game-changer—golden, crunchy, and packed with flavor, thanks to the magic of sourdough discard. Whether you’re looking for a fun twist on classic fried chicken or a smart way to use up starter, this recipe delivers.
Pair them with your favorite dip, pile them on a salad, or pack them for lunch—they’re guaranteed to disappear fast. So grab that discard jar and get ready to fry up the crispiest, tangiest chicken tenders of your life!
Happy frying! 🍗🔥
(Made these? Tag us in your crunchy creations—we’d love to see your golden tenders!)