Prep Time15 minutes
Cook Time44 minutes
Total Time59 minutes
- 3 lb of chicken, whole chicken cut into 8 pieces, skin and fat removed
- One cup of sourdough starter. You may use sourodugh discard too.
- One egg
- 3 tablespoons of butter
- One tablespoon of garlic powder
- 2 tablespoons of onion powder
- 1/4 teaspoon baking soda
- Salt & paper to taste
- In a large bowl, season chicken pieces with onion and garlic powder and salt and pepper to taste.
- Then, refrigerate the seasoned chicken pieces for at least 30 minutes for the chicken to build flavor.
- Preheat the oven to 400 °F when you are ready to oven fry the chicken.
- 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.
- 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 them, so they crisp up better.
- Oven-fried them uncovered for 45 minutes or until crispy and golden brown on both sides.
- I used bone-in chicken pieces, which take longer to fry. If yours is otherwise, please adjust for cooking time!
- If you prefer thick sourdough crust (bread crust) on the chicken, let the chicken pieces have more batter. I like them with the thin crust!
- Use a cast-iron sheet pan to oven-fry the chicken. This will result in a better golden-brown crust on both sides of the chicken pieces.
- I use a 15.5 x 10.5 Inch cast-iron sheet pan.
- For extra crispiness, broil them for a minute in the end.