Learn how to make sourdough fried chicken with a flavorful and crispy outside and a tender, juicy inside. The whole family will love this amazing recipe.
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.
And I knew there had to be a way to make this classic dish a tad healthier.
Lo and behold, a crispy crust made with sourdough bread crumbs, fried to perfection, was absolutely delish.
You get that crispy outside with fermented grains rather than that unfermented crust with your typical fried chicken.
While the adults like the bone-in chicken thighs, this recipe also works great to make 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 Fried Chicken:
- If you have fresh herbs in your garden, you can get creative with adding flavor to the bread crumbs 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 include kefir ranch, honey mustard, and fermented ketchup.
- I love making my own homemade sourdough bread crumbs. They are super easy to make, and a great way to use up stale bread.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients:
Large chicken breasts – Chicken thighs would also work. You could also cut the chicken thinner to turn these chicken sourdough chicken strips.
Eggs
Sourdough breadcrumbs – You can also swap out homemade bread crumbs for panko bread crumbs
Salt
Italian herb blend: optional
Lard: You could also substitute with coconut oil or avocado oil (the best oil is one that is not highly processed with a high smoke point). I would recommend against using vegetable oil, canola oil, or any kind of oil that is highly processed and unhealthy.
Tools you may need:
Large pot, dutch oven, or cast iron skillet
Slotted spoon
Tongs
Cutting board
Wire rack
Blender for making homemade breadcrumbs
FAQ:
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 for up to 4 days. 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 at least 165 degrees in the middle to be considered done and reduce the risk of foodborne illness.
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
Cast iron skillet, dutch oven, a pot, or non-stick pan (like my Caraway pan)
Tongs
Meat thermometer
How To Make Sourdough Fried Chicken
Add enough lard or oil to a pot or dutch oven for it to come up about 3/4″. Heat over medium heat. You want the oil to be 350 degrees F for frying
To a plate or shallow bowl, whisk together bread crumbs, salt, pepper, and herbs.
Whisk together eggs in a separate bowl.
Pat chicken dry with a clean kitchen towel or paper towel. Slice the chicken in half. The thinner chicken will ensure it gets cooked all the way through while keeping the breading from getting too brown.
Dip chicken pieces into the egg mixture and evenly coat both sides and then dip in the bread crumbs.
Place chicken into the hot oil and cook for about 5 minutes. Turn to the other side and cook for another 5 minutes or until the crust is golden brown and the internal temperature is 165 degrees. Cooking time will vary depending on the size and thickness of the piece of chicken.
Transfer to a wire rack or a paper towel-lined baking sheet to remove excess oil.
Allow to cool for a few minutes. Enjoy.
How To Make Sourdough Bread Crumbs:
Take a loaf of sourdough bread.
Slice up and place on a baking sheet lined with parchment paper.
Toast in the oven at 350 degrees F until dry.
Place in a blender and blend until the size of breadcrumbs desired is reached.
Storage:
Store leftover fried chicken in an air-tight container for up to 4 days. To reheat, place in a 350 degree oven until hot.
Serving Sourdough Fried Chicken:
- Sourdough waffles for chicken and waffles
- Over lettuce leaves to make a delicious salad.
- Turn it into a sandwich with homemade sourdough hamburger buns or ciabatta rolls.
- Coat in buffalo sauce to make buffalo chicken.
- Serve with hot sauce (I like this fermented hot sauce) for a spicy kick.
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
Ingredients
- 4 large chicken breasts, cut in half down middle
- 2 eggs, beaten
- 2 cups sourdough breadcrumbs
- 2 teaspoons salt
- 2 teaspoons Italian herb blend, optional
- Enough lard to cover 3/4” of a pan
Instructions
- Add enough lard or oil to a pot or dutch oven for it to come up about 3/4". Heat over medium heat. You want the oil to be 350 degrees F for frying
- To a plate or shallow bowl, whisk together bread crumbs, salt, pepper, and herbs.
- Whisk together eggs in a separate shallow bowl.
- Pat chicken dry with a clean kitchen towel or paper towel. Slice the chicken in half. The thinner chicken will ensure it gets cooked all the way through while keeping the breading from getting too brown.
- Dip chicken pieces into the egg mixture and evenly coat both sides and then dip in the bread crumbs.
- Place chicken into the hot oil and cook for about 5 minutes. Turn to the other side and cook another 5 minutes or until the crust is golden brown and the internal temperature is 165 degrees. Cooking time will vary depending on the size and thickness of the piece of chicken.
- Transfer to a wire rack or a paper towel-lined baking sheet to remove excess oil.
- Enjoy.
Notes
Dry the chicken with a paper towel before dipping in the mixture to really help it adhere.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It made a mess, but it was very tasty! Will do again for special occasions.
What kind of cooking oil do you use to deep fry?
Hi! Just a few weeks ago I made this and bookmarked it https://www.farmhouseonboone.com/sourdough-oven-fried-chicken
I went to go make it today and the recipe is gone and switched to make fried on stovetop? Is the oven version not on your site anymore? It is so good and easy! Thank you!
It is not. I had updated, but here is the old recipe: 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
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.
Thank you!! We love this!
Just wondered if you have ever used SD discard instead of egg? Not sure if it would even work but just had the thought.
I have not tried that.
Hi, Any thoughts on how this recipe would work using an oven’s air fryer setting?
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?
does it need to be fed and active starter? or can you use starter right out of the refrigerator that hasn’t been fed?
Yes, you can use it straight from the fridge! I do it all the time!
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.
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!
Is there an alterantive to the lemon? I am allergic to lemon amd lime.
Maybe try ACV or a flavored vinegar for that acid. You could even try kefir or buttermilk which would add good flavors.
I followed Kristy’s lead and baked chicken thighs at what she did and they were perfect! Did everything else as the recipe suggests. This will possibly work it’s way into my bi-weekly rotation. Thanks to both you ladies!