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Looking for a delicious way to use your sourdough discard? Crispy Sourdough Chicken Tenders are the ultimate kid-friendly dinner! Lightly breaded and cooked to perfection in the air fryer, oven, or even a deep fryer, this recipe is quick, easy, and makes the perfect kid-friendly dinner for any weeknight.
These zesty chicken tenders incorporate sourdough discard and spices in a mixture that coats strips of chicken before being rolled in sourdough breadcrumbs. Dip these beauties in your favorite sauce and enjoy a family dinner everyone will love.
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Why You’ll Love Sourdough Chicken Tenders
- Kid-Friendly – These homemade chicken tenders are perfect for little hands to grab and dip! They’re mild enough for picky eaters but flavorful enough for the whole family to enjoy. If your kids love this comfort food, be sure to try my creamy Sourdough Mac and Cheese next – it’s another family favorite!
- Quick & Easy – This recipe comes together fast with just a few simple ingredients. It’s idea for busy weeknights and uses just a few simple ingredients, including these Easy Sourdough Breadcrumbs that I like to have on hand for quick dinners.
- Great Use for Sourdough Discard – I’m always looking for creative ways to use up sourdough discard, and this recipe is no exception. The discard is whisked together to make a sourdough batter, helping the breadcrumbs stick while also adding delicious flavor. It’s a simple but flavorful way to make use of extra starter, just like I do in my cozy Sourdough Soup, where discard is used as a natural thickener.
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Egg Noodles and young/fresh discard in sweeter recipes like my favorite Oatmeal Sourdough Cinnamon Chip Cookies.
Important Ingredients
- Sourdough Discard – This recipe dips chicken in a mixture of sourdough discard, egg and spices. Use 100% hydration sourdough discard in this recipe, starter that has been fed equal weights of flour and water. Discard that is younger and more fresh will not give as much (or ANY) sour flavor. For a more sour flavor, use older discard. You can also substitute fresh, bubbly sourdough starter for the discard in this recipe.
- Breadcrumb Topping – These chicken tenders are rolled in toasted sourdough breadcrumbs. I like to keep some extra sourdough breadcrumbs on hand in my pantry or freezer.
- Boneless, Skinless Chicken – I use chicken breast cut into thin pieces with kitchen scissors, but you can also buy chicken tenders instead.
See the recipe card for full information on ingredients and quantities
Substitutions
- Parmesan Cheese: Add shredded parmesan to the breadcrumb mixture for more delicious flavor.
- Herbs & Spices: Change up the flavors in the discard mixture to suit your own preferences. If you like spicy chicken, you could even add some cayenne pepper.
How to Make Sourdough Chicken Tenders
Prepare The Ingredients
Step 1: Lightly toast sourdough bread crumbs in a pan or skillet with butter. Stir for about 5 minutes until crisp and lightly browned. Pour into a wide, shallow container and set aside.
Amy’s Tip: If you’re short on time, you can use any breadcrumbs in your pantry. I prefer a panko-style breadcrumb for a crispy crust.
Step 2: Prepare sourdough dredging mixture by whisking together sourdough discard, egg, salt, pepper, onion powder, garlic powder, and smoked paprika in a wide, shallow bowl. Set aside.
Step 3: Prepare chicken by cutting or slicing each chicken breast into eight strips. I like to use kitchen scissors, but a sharp knife works well too. Pat dry and set aside.
Note: I like to sourdough breadcrumbs on hand for recipes like this. I keep a bag of “stale bread” that doesn’t get eaten or doesn’t make it to my freezer before it starts drying out. When I want to make bread crumbs, I’ll let the bread come to room temperature, cube it up and toast them in the oven. Just blend them and enjoy delicious homemade breadcrumbs whenever they are needed!
Coat The Chicken Tenders
Step 4: Pick up each chicken tender with tongs and fully coat the chicken tender in the discard mixture. Then place the coated tender in the breadcrumbs, moving it around until the tender is completely coated. Set each chicken tender aside (on a plate, parchment paper or on a wire rack) to prepare for cooking.
Note: Instead of individually dipping each chicken tender in the discard mixture, you can place all of the chicken tenders in the discard mixture together before rolling in breadcrumbs.
Cook Chicken Tenders
Step 5: Cook chicken tenders in the air fryer or oven. Alternatively, you can deep fry these sourdough chicken tenders, but I find the oil is trickier to work with than the air fryer or oven methods. I like the air fryer for a quick and easy bake.
Air Fryer Method
Air Fryer Method: Lightly brush each chicken tender with 1/2 teaspoon olive oil or spray with cooking spray for extra crispy chicken tenders. Place prepared chicken tenders in the air fryer basket in a single layer, leaving a little space between each one. Cook in the air fryer at 400°F for 12 minutes. The tenders are done when the inside temperature reaches 165°F. I like to use this ThermoPop thermometer. If they need more time, give them another minute or two.
Oven Method
Oven Method: Place chicken tenders on a parchment-lined baking sheet and brush each with about 1/2 teaspoon of light olive oil for better browning. Bake at 400°F for 15-20 minutes, depending on the thickness of your tenders, until the internal temperature reaches 165°F. I like to use this ThermoPop thermometer.
Enjoy these chicken strips right away with your favorite dipping sauce. We like honey mustard and Chick-Fil-A Sauce. You could even turn them into crispy chicken and waffles and top them with some maple syrup!
How to Store Leftovers
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375ºF for a few minutes to crisp them back up.
Amy’s Recipe Tip
I’ve made this recipe for crispy chicken strips more times than I can count. My kids love it and the air fryer is hands-down our favorite way to cook them. The tenders come out crispy, super tender, and juicy every time. Oven-baking is a close second and still gives great results. Pan-frying or deep frying works too, but it’s a bit more work to manage the oil temperature and clean up the excess oil.
Frequently Asked Questions
Yes! Just cut your tenders into chunks, dredge in the discard mixture and bread crumb mixture. Air fry for 8-10 minutes until they reach an internal temperature of 165ºF.
Sourdough discard works alongside the egg to create a flavorful, sticky coating that helps the breadcrumbs adhere to the chicken. It adds a light depth of flavor—especially if your discard is older—and gives you a great way to use up extra starter without waste.
Yes, if you prefer to deep fry them, heat oil to 350ºF in a heavy-bottomed pot or deep fryer. Canola oil or another oil with a high smoke point is preferred for frying. Carefully add the chicken tenders in batches and fry for about 6 minutes, depending on thickness, until they’re golden brown and the internal temperature reaches 165ºF. Remove them to a paper towel and pat dry.
Yes! You can bread the chicken tenders, then refrigerate for up to 2 days before cooking. Or freeze the coated tenders on a tray and store in a freezer bag for up to 2 months – cooking from frozen and adding a few extra minutes of cook time.
Make it a Meal with these Sourdough Sides
If you tried these Sourdough Chicken Tenders or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Chicken Tenders
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Equipment
- air fryer optional
- baking sheet optional
- skillet
Ingredients
Chicken Breast
- 1 lb boneless, skinless chicken breast, about 2 large chicken breasts
Sourdough Breadcrumbs
- 200 grams sourdough breadcrumbs, about 2 cups
- 14 grams unsalted butter, about 1 Tablespoon
Discard Coating Mixture
- 80 grams sourdough discard, about 1/3 cup
- 1 large egg, about 50 grams
- 2 teaspoons salt, about 12 grams, see recipe notes
- ¼ teaspoon ground black pepper, about .5 gram
- 1 ½ teaspoons onion powder, about 4 grams
- 1 ½ teaspoons garlic powder, about 4 grams
- 1 ½ teaspoons smoked paprika, about 4 grams
For Cooking
- olive oil, optional
Instructions
- Prepare Breadcrumbs: Place a large skillet on the stove and preheat over medium heat. Melt the butter. Pour in the sourdough bread crumbs and lightly toast for 5 minutes, stirring until crisp and lightly browned. Pour into a wide, shallow container and set aside.
- Prepare Chicken Breast: Cut or slice each chicken breast into 4 thin strips. I often use my kitchen scissors to do this, but a sharp knife works well too. You will have 7-8 pieces of chicken. Pat dry and set aside.
- Prepare Coating Mixture: Whisk together discard, egg, salt, pepper, onion powder, garlic powder, smoked paprika in a wide, shallow container. Set aside.
- Coat chicken tenders: Use tongs to pick up a chicken tender and dip it into the sourdough discard mixture, ensuring it is fully coated. Let any excess drip off, then transfer the tender to the breadcrumb mixture. Press and turn the tender until it is completely coated in breadcrumbs. Place it on a plate or parchment-lined baking sheet, depending on your cooking method. Repeat with the remaining tenders until all are coated and ready to cook.
- Air Fryer Method: Lightly brush each chicken tender with about ½ teaspoon of olive oil or spray with olive oil spray for extra crispiness. Place them in the air fryer basket in a single layer, leaving a little space between each one. Depending on the size of your air fryer, you may need to cook in two batches.Set the air fryer to 400ºF for 12 minutes. The tenders are done when the internal temperature reaches 165ºF. If they need more time, give them another minute or two.Remove to a plate and serve right away with your favorite dipping sauce.Note: Brushing with oil is optional, but it helps the coating crisp up nicely. Use a light olive oil (or any neutral oil) with a high smoke point, or just spritz with cooking spray.
- Oven Method: Preheat a convection oven to 400ºF. (If using a standard oven without convection, add a few extra minutes to the bake time) Place the chicken tenders on a parchment-lined baking sheet and brush each with about ½ teaspoon of light olive oil for better browning.Bake for 15–20 minutes, depending on the thickness of your tenders, until the internal temperature reaches 165ºF. Serve warm with your favorite dipping sauce.Note: Brushing with oil is optional, but it helps the coating crisp up. Use a light olive oil or any neutral oil with a high smoke point, or simply spritz with cooking spray.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family absolutely loves this recipe. The first time I did it with thighs and that was a big hit. I always end up using way more breadcrumbs, but it’s a great way to use up heels I have dried on the counter. I’ll be back when I make them a third time!
Thanks for sharing! It is definitely a great recipe for making sure nothing goes to waste!
This recipe was FANTASTIC!!!! I cooked the tenders in the air fryer for the full 12 minutes at 400, turning the tenders half way through cooking and they turned out perfect–super crispy and tender!!!
No more trips to the local fast food chain for chicken tenders!! Thanks for such a great recipe, Amy!
I’m glad they are a big hit! Thanks for the review.
Made these as a double batch for a crowd and they were devoured. Everyone loved them!
So glad you loved these! Thank you for sharing your review.
My kids love these!