Fried Sourdough Chicken Tenders

Name: Fried Sourdough Chicken Tenders
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 1 lb chicken tenders or chicken breasts cut into 1/2-inch strips; 140 grams all-purpose flour (1/2 cup); 120 grams milk (1/2 cup); 120 grams sourdough starter discard (1/2 cup); 2 grams baking powder (1/2 teaspoon); 3 grams garlic powder (1/2 teaspoon); 3 grams onion powder (1/2 teaspoon); .5 grams dried parsley (1/2 teaspoon); 2 grams cayenne pepper (1/2 teaspoon); 6 grams salt (1 teaspoon); .5 grams black pepper (1/4 teaspoon); 440 grams neutral cooking oil (2 cups)

Made with sourdough starter discard and dried parsley. 25 min, makes 12, 12 ingredients.

Recipe by simplicityandastarter.com

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 12

Ingredients

1 lb chicken tenders or chicken breasts cut into 1/2-inch strips
140 grams all-purpose flour (1/2 cup)
120 grams milk (1/2 cup)
120 grams sourdough starter discard (1/2 cup)
2 grams baking powder (1/2 teaspoon)
3 grams garlic powder (1/2 teaspoon)
3 grams onion powder (1/2 teaspoon)
.5 grams dried parsley (1/2 teaspoon)
2 grams cayenne pepper (1/2 teaspoon)
6 grams salt (1 teaspoon)
.5 grams black pepper (1/4 teaspoon)
440 grams neutral cooking oil (2 cups)

Instructions

Method by simplicityandastarter.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

About 30 minutes before frying, remove the chicken from the fridge and bring to room temperature. This helps the chicken to cook evenly when fried.
Add the neutral oil into a cast iron skillet or a Dutch oven. Bring to 350 degrees F using a frying thermometer.Canola oil, vegetable oil, or peanut oil are all good choices for frying oils.
Pro-tip: Check to see if the oil is ready by placing the bottom of a wooden spoon in the hot oil. If you see tiny bubbles around the spoon, it is ready to fry!
In a large bowl, add the flour, milk, sourdough discard, and seasonings and whisk together until smooth. Set to the side.
If you are using chicken breast instead of chicken tenders, slice into 1/2 - 1 inch thick pieces.
Pat the chicken dry with a paper towel.
With kitchen tongs, dip the chicken into the batter.
Shake off any excess batter and place into the hot oil. Repeat with the remaining chicken. It is best to not overcrowd the pan, so you will need to cook the sourdough chicken tenders in small batches.
Cook the chicken on the first side until golden brown (about 3-4 minutes) and flip to the other side.
Continue to cook the chicken until it has reached an internal temperature of 165 degrees and the batter is golden brown.
Using kitchen tongs, remove the chicken from the pan and place it on a paper towel to remove any excess oil.