Sourdough Discard Buttermilk Fried Chicken

Sourdough Discard Buttermilk Fried Chicken ingredients

• 2.5 lbs chicken pieces (drumsticks, thighs, wings)
• 2 cups buttermilk
• 1 tbsp hot sauce (e.g., Tabasco)
• 1 cup sourdough discard (unfed, 100% hydration)
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 4-6 cups vegetable oil, peanut oil, or canola oil

How to make Sourdough Discard Buttermilk Fried Chicken

1. Marinate the chicken: In a large bowl or resealable bag, combine 2.5 lbs of chicken pieces with 2 cups of buttermilk and 1 tablespoon of hot sauce. Ensure all chicken pieces are submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for maximum tenderness and flavor.
2. Prepare the dry coating: In a shallow dish or large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of cayenne pepper (if using). Set aside.
3. Prepare the wet coating: In a separate shallow dish, pour 1 cup of sourdough discard. This will be the second step in the dredging process.
4. Dredge the chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off but not completely drying the chicken. First, dredge each piece in the dry flour mixture, pressing to coat thoroughly. Shake off any excess.
5. Next, dip the flour-coated chicken into the sourdough discard, ensuring it's fully coated. Let any excess discard drip off briefly.
6. Finally, return the chicken to the dry flour mixture for a second coating. Press firmly to create a thick, craggy crust. Place the dredged chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes at room temperature. This helps the coating adhere and prevents it from falling off during frying.
7. Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour 4-6 cups of frying oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 325-335°F (163-168°C). Use a deep-fry thermometer to monitor the temperature accurately.
8. Fry the chicken: Carefully lower 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until the chicken is a deep golden brown and the internal temperature reaches 165°F (74°C) in the thickest part. Adjust heat as needed to maintain oil temperature.
9. Drain and rest: Once cooked, carefully remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with additional salt if desired. Repeat with remaining chicken, ensuring the oil returns to temperature between batches.
10. Serve immediately: For best results, serve the crispy sourdough discard fried chicken hot, alongside your favorite sides like coleslaw, mashed potatoes, or biscuits.

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