Sourdough Discard Crispy Fried Chicken

Sourdough Discard Crispy Fried Chicken ingredients

• 2.5 lbs chicken thighs and drumsticks
• 2 cups buttermilk
• 1 tbsp hot sauce (e.g., Tabasco)
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 2 cups all-purpose flour
• 1 cup sourdough discard (unfed, 100% hydration)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 1 tsp dried thyme
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 cups vegetable oil

How to make Sourdough Discard Crispy Fried Chicken

1. Prepare the brine: In a large bowl, whisk together 2 cups of buttermilk, 1 tablespoon of hot sauce, 1 tablespoon of kosher salt, and 1 teaspoon of black peppercorns. Add the 2.5 lbs of chicken pieces to the brine, ensuring all pieces are submerged.
2. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This brining step tenderizes the chicken and infuses it with flavor.
3. Once brined, remove the chicken from the refrigerator. Set up your dredging station by pouring the 1 cup of sourdough discard into a shallow dish.
4. In a separate large, shallow dish, whisk together 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper, 1 teaspoon of dried thyme, 1.5 teaspoons of kosher salt, and 1 teaspoon of black pepper.
5. Working with one piece of chicken at a time, first dredge it in the sourdough discard, ensuring it's fully coated. Let any excess discard drip off briefly.
6. Immediately transfer the discard-coated chicken to the seasoned flour mixture. Press the flour mixture firmly onto the chicken to create a thick, even coating. Place the breaded chicken on a wire rack set over a baking sheet and repeat with the remaining chicken pieces. Let the breaded chicken rest for 15-20 minutes to allow the coating to adhere.
7. Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-182°C). Use a candy or deep-fry thermometer to monitor the temperature accurately.
8. 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 deeply golden brown and cooked through.
9. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). Adjust heat as needed to maintain the oil temperature between 325-340°F (163-171°C) while frying.
10. 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 with a pinch of salt immediately after removing from the oil. Repeat with remaining chicken pieces. Serve hot with your favorite sides.

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