Learn how to make sourdough oven-fried chicken with a flavorful and crispy outside and a tender, juicy inside. This is one excellent way to use all your sourdough discard.
Fried chicken may be one of my favorite foods, but it’s not one that we eat very often.
It’s comfort food for a reason.
Yet, I knew there had to be a way to make this classic dish a tad healthier.
Lo and behold, sourdough crust with panko bread crumbs, baked to perfection, worked perfectly.
You get that crispy outside with less unfermented grains than your typical fried chicken.
The sourdough discard is not only a great way to batter your chicken, but it also adds a ton of flavor, almost like soaking the chicken in buttermilk.
While the adults like the bone-in chicken thighs, this recipe also works great to make healthier, baked and breaded chicken tenders for the kids.
Serve it up with some crispy potatoes, fermented carrots, and a fresh green salad with Fermented Balsamic Blueberry Vinaigrette.
Tips For Making Oven-Fried Chicken:
- If you have fresh herbs in your garden, you can get creative with adding flavor to the panko and olive oil mixture.
- Dry the chicken with a paper towel before dipping in the mixture, to really help it adhere.
- Dredging the chicken is a fun kitchen activity to involve older children in.
- Our family’s favorite dipping sauces includes kefir ranch, honey mustard, and fermented ketchup.
- Coating the panko in olive oil really helps get a crispy, browned coating on the chicken.
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How long is fried chicken good for?
This will taste best when eaten right away, while the outside is still crispy. You can save it for later in the fridge in an airtight container. To reheat, I recommend a conventional oven at 350 degrees for 15-20 minutes.
How do you make sure fried chicken is cooked inside?
The most effective way to make sure your chicken is cooked through is with a meat thermometer. Chicken should be 165 degrees to be considered done.
Is it better to boil chicken before frying?
No. While you may think this will speed up the cooking process, the end result would not be very tasty, and the crust may have a difficult time sticking to the chicken.
Tools you may need:
Bowl
Measuring cups and spoons
Tongs
How To Make Sourdough Oven-Fried Chicken
- Preheat oven to 350.
- Whisk together sourdough starter, dijon mustard, lemon juice, maple syrup, cumin, and a pinch of salt and pepper in a pie plate or shallow bowl.
- On a separate plate, spread out an even layer of panko bread crumbs.
- Drizzle bread crumbs with olive oil and stir to coat them evenly in oil.
- Pat chicken dry with a clean kitchen towel or paper towel. Salt the chicken generously on both sides.
- Dip chicken in the sourdough mixture and evenly coat both sides. Allow excess mixture to drip off, then lay skin-side-down into olive oil soaked panko crumbs.
- Place chicken skin-side-up on a sheet tray and bake in the oven at 350 for 35-40 minutes.
- Increase temperature to 425 for 10 minutes to get the bread crumbs crispy and browned.
Find More Delicious Recipes Straight From The Farmhouse:
- Sourdough Chocolate Zucchini Muffins
- Easy Artisan Sourdough Bread
- Strawberry And Cream Cheese Cobbler With Sourdough Crust
- Lemon Rosemary Chicken
- Skillet Pork Chops With Garlic Butter
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Fried Chicken
Crispy and flavorful sourdough oven fried chicken is a delicious way to use sourdough discard.
Ingredients
- 6 chicken thighs (skin-on and bone-in)
- 1⁄2 cup stirred sourdough starter
- 1⁄3 cup Dijon mustard
- 1⁄4 cup lemon juice
- 1 tbsp maple syrup
- 1 tsp cumin
- Salt and pepper
- 1⁄2 cup panko crumbs (more if needed)
- 1 1⁄2 tbsp olive oil
Instructions
Preheat oven to 350.
Whisk together sourdough starter, dijon mustard, lemon juice, maple syrup, cumin, and a pinch of salt and pepper in a pie plate or shallow bowl.
On a separate plate, spread out an even layer of panko bread crumbs.
Drizzle bread crumbs with olive oil and stir to coat them evenly in oil.
Pat chicken dry with a clean kitchen towel or paper towel. Salt the chicken generously on both sides.
Dip chicken in the sourdough mixture and evenly coat both sides. Allow excess mixture to drip off, then lay skin-side-down into olive oil soaked panko crumbs.
Place chicken skin-side-up on a sheet tray and bake in the oven at 350 for 35-40 minutes.
Increase temperature to 425 for 10 minutes to get the bread crumbs crispy and browned.
Notes
If you have fresh herbs in your garden, you can get creative with adding flavor to the panko and olive oil mixture.
Dry the chicken with a paper towel before dipping in the mixture to really help it adhere.
Coating the panko in olive oil really helps get a crispy, browned coating on the chicken.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 400Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 166mgSodium: 702mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 34g
Kristy says
This was delicious! I used about 10 boneless chicken thighs, and baked them @400 for 20 minutes. They were so moist and flavorful! I also reduced the amount of mustard and eliminated the cumin. Will definitely make these again!
Jamie says
Is there an alterantive to the lemon? I am allergic to lemon amd lime.
Julie Rotermund says
Maybe try ACV or a flavored vinegar for that acid. You could even try kefir or buttermilk which would add good flavors.
Teresa L Kelley says
Thank you for this delicious recipe! I made it this afternoon. I had some of the sourdough dredging sauce left over and couldn’t bring myself to throw it away. So I dredged a sliced onion in it and sprinkled the rings with Panko before baking on a separate baking sheet from the chicken. I put the baked onion rings under the chicken and it made such a pretty, delicious dish. I will definitely make this recipe again.
Sarah says
does it need to be fed and active starter? or can you use starter right out of the refrigerator that hasn’t been fed?
Lisa says
Yes, you can use it straight from the fridge! I do it all the time!
Bonnie says
can I bread the chicken with sourdough bread? If it is crustier and dried out in the oven and then processed in the food processor do you think that will work?
Mountain Green says
Hi, Any thoughts on how this recipe would work using an oven’s air fryer setting?