Sourdough Fried Chicken
Crispy and flavorful sourdough fried chicken is a delicious way to use sourdough breadcrumbs.
Servings: 6
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
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.
Dry the chicken with a paper towel before dipping in the mixture to really help it adhere.
Nutrition
Calories: 337kcal | Carbohydrates: 26g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1234mg | Potassium: 657mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 3mg