Can I use active sourdough starter instead of discard?

Yes, though active starter will be slightly less acidic than mature discard. The tenderizing effect will still be there, just a bit milder.

How far ahead can I marinate the chicken?

Up to 24 hours. Beyond that, the acid starts to break down the proteins too aggressively and the texture can turn slightly mushy, especially on thinner cuts.

Can I air fry this instead?

You can, though the result is different. Air fry at 400°F (200°C) for 20 to 25 minutes, flipping halfway. The crust won't be quite as shatteringly crisp, but it still picks up the tangy flavor from the marinade.

What oil is best for frying?

Peanut oil is the classic choice for fried chicken. It has a high smoke point and a neutral flavor. Vegetable and canola oil both work well too. Avoid olive oil, as its smoke point is too low and the flavor competes.

Can I make this gluten-free?

Substitute a 1:1 gluten-free flour blend and increase the cornstarch slightly, up to 3/4 cup. The texture will be a little more delicate, but it fries well.

Sourdough Fried Chicken (Crispy, Tangy, and Worth Every Minute)

Ingredients

Scale

Marinade

1 cup (240g) sourdough discard
1 cup (240ml) buttermilk
1 tbsp hot sauce
1 tbsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika

Dredge

2 cups (250g) all-purpose flour
½ cup (60g) cornstarch
1 tbsp kosher salt
2 tsp black pepper
2 tsp smoked paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp baking powder

Other

3 to 4 lbs (1.4 to 1.8kg) bone-in chicken pieces
Neutral oil for frying

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Instructions

Whisk marinade ingredients together and coat chicken. Refrigerate 12 to 16 hours.
Mix dredge ingredients in a shallow bowl.
Press chicken straight from marinade into dredge. Rest on rack 15 to 20 minutes.
Heat oil to 325 to 335°F (163 to 168°C).
Fry in batches, thighs 12 to 14 min, wings 8 to 10 min, breasts 10 to 13 min.
Internal temp should reach 165°F (74°C).
Rest on wire rack, season with flaky salt.

Notes

Don’t shake off the marinade before dredging.
Always use a wire rack, not paper towels.
Keep oil temperature steady between batches.

Author: Natasha Krajnc
Prep Time: 20 minutes, Marinate time: 12 to 16 hours
Cook Time: 30 to 45 minutes (depending on batch size)
Category: Dinner, Lunch
Method: Frying