Easy sourdough starter fried chicken

This sourdough starter fried chicken recipe is another simple healthy food from scratch. You make this sourdough starter fried chicken seasoned with spices and buttery sourdough starter batter. These crispy, juicy oven-fried sourdough starter fried chicken have a delicious butter-garlic bread crust. This is another amazing homemade chicken recipe to add to the list of your most loved dinner recipes.

 When you see sourdough starter and chicken on the kitchen countertop sitting next to each other, what do you do?! You put the chicken into a sourdough batter and come up with a recipe! 🙂 After all, this is how recipes are born; You do not need to think too hard when making a meal from scratch!

For today's healthy dinner, I have whole thawed chicken pieces seasoned in simple salt, pepper, garlic, and onion powder seasoning ready to go in the fridge. When everyone is home, I make a quick sourdough batter while the oven is heating up. Then I pop the sourdough chicken into the oven to fry. While the chicken is frying in the oven, I make a quick fresh salad or oven-fry some vegetables alongside the chicken. Then I come back in 45 minutes and serve it.

Fermented vegetables and leftover Easy gluten free potato soup are other perfect options with this oven-fried sourdough starter fried chicken.

I love using a whole chicken cut to fry as everyone gets to have their favorite chicken parts.

This sourdough starter fried chicken is a great easy, quick recipe idea for a potluck, picnic, or lunch box.

Make this healthy, delicious sourdough starter fried chicken this coming father's day!

Serve it with simple healthy vegetables-loaded soups you love. Or get inspired by my soup recipes:

• Easy gluten free potato soup
• Vegetarian broccoli cheddar soup

Jump to:

• Ingredients
• Instructions
• Tips
• Substitutes
• Equipment
• Storage and reheat
• What to serve with sourdough starter fried chicken
• How to cook them perfect
• Pin it for later
• Recipe

Ingredients

You will need:

Chicken. I used whole chicken cut into 8 pieces, and I removed skin and fat.

Sourdough starter. You may use sourdough discard too!

Egg. Helps to bind the sourdough to chicken pieces.

Butter. Adds flavor to the dish.

Garlic and onion powder. Usual flavor enhancers.

Baking soda. Helps to make the sourdough fluffy.

Salt & paper to taste.

Instructions

In a large bowl, season chicken pieces with onion and garlic powder and salt and pepper to taste.

Then, refrigerate the seasoned chicken pieces for at least 30 minutes for the chicken to build flavor.

Preheat the oven to 400 °F when ready to oven-fry the chicken.

Prepare the sourdough starter batter in a bowl by mixing the sourdough starter with egg, butter, and baking soda. Season the batter with salt and pepper as needed.

Next, take each chicken piece one by one and incorporate them well inside the batter.

Lay them on a greased sheet pan. Leave enough room between them, so they crisp up better.

Oven-fried them uncovered for 45 minutes or until crispy and golden brown on both sides.

ENJOY!

Tips

• Remove chicken skin and fat unless it is an organic chicken.
• Bone-in oven-fried chicken pieces are more tasty and juicy.
• Season the chicken pieces with dry ingredients and let them sit in the fridge for up to 2 days. Oven-fry them as you need.
• Add your favorite herbs: cilantro, chives, parsley, oregano, basil, mint, dill, or rosemary.
• Use spices you like: cumin, ginger, pepper, or turmeric.
• Make sure not to overbake them so that they do not get dry.
• Serve them with a soup or a simple sauce made with chopped herbs+, lemon juice+ butter.
• Learn how to make and maintain your own sourdough starter.
• Add finely chopped nuts or seeds to the sourdough starter batter.
• Play around with it, make it your own, and let me know how it turned out!
• I used bone-in chicken pieces, which take longer to fry. If yours is otherwise, please adjust for cooking time!
• If you prefer a thick sourdough starter crust (bread crust) on your chicken, let the chicken pieces have more sourdough starter batter on them. I like them with a thin crust!
• Use a cast-iron sheet pan to oven-fry the chicken. This will result in a better golden-brown crust on both sides of the chicken pieces.
• For extra crispiness, broil them for a minute at the end.

Substitutes

• Substitute chicken with fish fillet or bone-in beef cuts.
  • Or oven-fry vegetables such as potatoes, onion, cauliflower, carrots, asparagus, winter squash, and summer squash. Or oven-fry fruits such as apples, peaches, plums, bananas, mango, and pineapple and serve them as a vegan side dish.
• Replace the sourdough starter with bread crumbs, flour, or rolled oats. Or make it keto-friendly and use coconut flour, almond flour, or other nuts flour.
• Substitute onion and garlic powder with leeks, chives, garlic, or shallot.
• You can omit eggs if you like.
• Instead of butter, use ghee, avocado oil, olive oil, and coconut oil.
• Use your favorite spices and herbs.

Equipment

I used this 15.5 x 10.5-inch cast iron sheet pan (affiliate link). Everything tastes extra delicious when cooked in cast-iron cookware!

Storage and reheat

Store sourdough starter fried chicken in an airtight container or ziplock in the fridge for 3 days. Heat them slowly in the oven or microwave them.

What to serve with sourdough starter fried chicken

• Serve oven-fried sourdough starter fried chicken with oven-fried potatoes, carrots, broccoli, cauliflower, pineapples, asparagus, or zucchini.
• Fresh spring mix salad is another option.
• Serve it with a simple sauce of chopped herbs+, lemon or lime juice+ butter.
• Serve it with a simple healthy vegetables-loaded soup you love. Or get inspired by my soup recipes:
  • Best gluten free potato soup
  • Vegetarian broccoli cheddar soup
• Check out my side dish recipes for more ideas!

How to cook them perfect

The key to crispy, juicy sourdough starter fried chicken is the preheated oven at 400 °F and the ingredients you use. The bone-in chicken, well-dried chicken, rested chicken in salt for a couple of hours, bready crust, and baking duration are other important factors. Adding egg and baking soda to the bread batter makes the chicken extra crispy and juicy.

Chicken with the skin results in a crispier texture, but I remove the fat and skin unless it is an organic chicken.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!

Find more simple, delicious, nutritious chicken recipes:

• Creamy walnut chicken recipe
• Best chicken kebabs in oven
• Sweet and sour chicken gluten free

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Pin it for later

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