Baked Sourdough Fried Chicken
This crispy, juicy baked sourdough fried chicken recipe is simple, healthy food from scratch made with spices and buttery sourdough batter.
Ingredients
- 3 lb of chicken whole chicken cut into 8 pieces, skin and fat removed
- 1 cup of sourdough starter. You may use sourdough discard too.
- 1 egg
- 3 tablespoons of butter
- 1 tablespoon of garlic powder
- 2 tablespoons of onion powder
- 1/4 teaspoon baking soda
- Salt & pepper to taste
Instructions
- Season chicken. In a large bowl, pat dry the chicken pieces and then season them with onion and garlic powder, and salt and black pepper to taste.3 lb of chicken, 1 tablespoon of garlic powder, 2 tablespoons of onion powder
- Let the chicken rest. Then, cover the bowl with plastic wrap and refrigerate the seasoned chicken pieces for at least 30 minutes for the chicken to build flavor.
- Heat up the oven. Preheat the oven to 400 °F/200c when ready to oven-fry the chicken.
- Prepare the batter. 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.1 cup of sourdough starter. You may use sourdough discard too., 1 egg, 3 tablespoons of butter, 1/4 teaspoon baking soda, Salt & pepper to taste
- Bread the chicken. 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 the, so they crisp up better.
- Bake in the oven uncovered for 45 minutes or until crispy and golden brown on both sides.
Notes
Tips
- Ideally, remove the chicken skin and fat.
- Bone-in oven-fried chicken pieces turn out tasty juicy, and will take longer to fry. Please adjust the cooking time.
- Season the chicken pieces with dry ingredients and let them sit in the fridge for up to 2 days. Then, oven-fry them as needed.
- Add your favourite herbs. Cilantro, chives, parsley, oregano, basil, mint, dill, or rosemary are fabulous.
- Customise the sourdough chicken flavour with your favourite spices such as cumin, ginger, pepper, or turmeric.
- Make sure not to overbake sourdough chicken so that it does not get dry.
- Serve sourdough chicken with a bowl of vegetable soup or a simple sauce/dip made with chopped herbs, lemon juice, and butter.
- Add finely chopped nuts or seeds to the sourdough starter batter.
- If you prefer a thick sourdough starter crust (bread crust) on your chicken, coat the chicken pieces with more sourdough starter batter.
- Oven-fried chicken in cast iron cookware results in a better golden-brown crust on both sides of the chicken pieces.
- For extra crispiness, broil/grill the sourdough chicken for a minute at the end.
- Substitutes
- Substitute chicken. Fish fillet or bone-in beef cuts are great examples.
- Or oven-fry vegetables such as potatoes, onion, cauliflower, carrots, asparagus, winter squash, and summer squash. Or serve oven-fried fruits such as apples, peaches, plums, bananas, mangoes, and pineapple as a vegan side dish.
- Replace the sourdough starter. Bread crumbs, flour, or rolled oats are other options. Or make it keto-friendly and use coconut flour, almond flour, or other nuts flour.
- Substitute onion and garlic powder. Leeks, chives, garlic, or shallot are the possible substitutes. Make sure to chop them finely.
- Omit egg. You can omit eggs if you like.
- Substitute butter. Use ghee, avocado oil, olive oil, or coconut oil instead.
Nutrition
Serving: 1gCalories: 647kcalCarbohydrates: 18gProtein: 58gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 21gCholesterol: 259mgSodium: 372mgFiber: 2g
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