Sourdough Discard Fried Chicken

Sign up to my Patreon for access to exclusive recipes and workshops: / artisanbryan
Follow me on Instagram:
artisanbrya...
Follow me on Twitter:
artisanbryan?lang=en
Ingredients:
2 Packs Of Chicken Tenderloins
(or drumsticks/wings/breasts/whatever cut you want)
Canola Oil
Thermometer
Ingredients For the Discard Wash:
500 Grams Sourdough Discard
2 Eggs
Splash Whole Milk
Pinch Cayenne Pepper
Pinch Salt
Pinch Cracked Black Pepper
Pinch Tony's Seasoning (Or Any Seasoned Salt Blend But...Get You Some Tony's)
Ingredients For the Flour Coat:
2 Separate Bowls Of AP Flour
(no need to measure, just get 2 mixing bowls and fill them halfway with flour)
Tony's Seasoning
Cayenne Pepper
Salt
Fine Cornmeal
Dried Oregano
Dried Basil
*It is important for you to note that I don't ever really measure any of this. I provided the discard amounts just to give you a guide. Frying chicken is all about being very relaxed. You want your wash to be thinner than pancake batter but not runny. You will want to keep one bowl of flour plain and one bowl will get the ingredients from the Flour Coat section above - that one should look like it clearly has cornmeal in it, but not in an overpowering way. You should be sneezing after you finish mixing it up from all of the seasoned spice and cayenne. If you didn't sneeze when you mixed it up, you didn't spice it right.
Directions
1. Put a large pot of canola oil on the stove, on medium heat. You are looking to fry your chicken around350f - 365f. You don't want to get any hotter than that so don't try to blast your oil to heat it fast. Keep it consistent and use a thermometer.
2. Prepare your work station. Frying chicken is all about avoiding mess and being organize. The bowl right next to the pot should be your spice blend flour. Next, further from the pot, will be the discard wash. Finally, your plain flour bowl will be farthest from the pot. So, you will align three bowls right next to the stove in that order.
3. Prepare a sheet pan with a double layer of paper towels. Get some tongs. Whisk together all of the discard wash ingredients.
4. Once your oil is up to temperature, put 5 strips at a time into the plain white flour and coat evenly. Make sure you keep that hand dry.
5. Use your other hand to transfer them to the discard wash and toss until they are all coated.
6. Use the wet hand to drop into the spiced flour mixture and use the dry hand to scoop some of the flour mixture over the top of them, and turn them. Make sure they get a nice coat.
7. Transfer into the frying oil and fry for about 15-20 minutes, or until they reach an internal temperature of 165f.
8. Wash and dry hands as needed and repeat for the rest of your chicken.
9. When your chicken is done, you can use finishing salt or dried rosemary on top.
Enjoy!

[@NoRecipes]

Just came out of the Patreon tastemakers panel. Just want to thank you for your words of wisdom! And this chicken looks 🔥

[@corteltube]

Oh...I love this....thanks😊😊. I hate wasting discard...this is brilliant.

[@syd1982]

Such a smart idea ! I have soo much leftover starter i was startin to get scared lmfaoskskdjjs

[@tomsprengard9125]

Looks delicious, thank you for the great information.

[@HeiressEllie]

Clever use for the discard I'll definitely have to try this

[@ashagon]

This my kind of food. Thank you for telling me.

[@NYCFoodGuyDotCom]

Looks killer!!

[@cookinghappier]

Looks awesome ... I've been adding discard to my buttermilk biscuits (just for that delicious depth of flavor)... they would be perfect here with a nice cold beer or maybe even a Boozy Nashville Bushwacker!

[@bryanharrison3889]

I been using tony chacheres for decades. Its good stuff. Oddly, I don't have any at the moment. Its on the list though. I need to get some more chicago steak seasoning too.

[@bryanharrison3889]

And by the way, twice the cayenne, add about the same amount of paprika, and add about half that amount of crushed red pepper, and that's more like my recipe. I don't do the corn meal though. I've heard its banging but I NEVER have corn meal on hand when I fry chicken. so I've never tried it. I also don't put as much tony's in there when I have it, and if I don't have it I substitute tony for montreal steak seasoning or chicago steak seasoning. I don't do as much as you do though. I've got a hot-pepper heavy recipe. I also use heavy cream or condensed milk instead of whole milk, but otherwise, our recipes are in the ballpark of one another. I'm glad to see another tony fan! That shit makes everything good. I also usually use 3-4 eggs for that amount of chicken typically. But the funny thing is, the exact amounts of the ingredients doesn't make much of a difference. Fried chicken is quite forgiving. The trick is to cook that shit slow.... you don't want to hammer the shit out of it with the heat. The batter will get too dark and the inside won't be done. To me, that's the most common mistake people make. Especially when it comes to "bone in" frying. Anyway, keep up the great work.

[@shaunm2208]

Chocolate cookie recipe brother please

[@kikijames7612]

Yumm!! I'll have to go check out your boook or website for that bisquit recipe!!!

[@brianburton1099]

I gotta use this to dip some cat fish in oil this weekend!

[@traceyculver6697]

Those biscuits look hellishly good. Where’d you get ‘em? If you made them, can I get the recipe?
Great video! Thanks.

[@cynthialeduc7053]

I'm craving fried chicken now

[@macmac_]

Yessir!

[@milliondollarshaft]

You messed it up with the pickles but I loved everything else 🔥

[@gayle-aka-ideaswoman]

2 packets? What weight would that be please in grams

[@rodrigomartorell5217]

Video was great but the blurriness was really annoying. Still subscribing though, hope you get a better camera soon, that was some amazing content. :D