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:

Whisk

Bowl

Measuring cups and spoons

Baking sheet

Tongs

How To Make Sourdough Oven-Fried Chicken

1. Preheat oven to 350. 
2. 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. 
3. On a separate plate, spread out an even layer of panko bread crumbs.
4. Drizzle bread crumbs with olive oil and stir to coat them evenly in oil.
5. Pat chicken dry with a clean kitchen towel or paper towel. Salt the chicken generously on both sides.
6. 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.
7. Place chicken skin-side-up on a sheet tray and bake in the oven at 350 for 35-40 minutes.
8. 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.

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