Crispy Einkorn Sourdough Fried Chicken Tenders
Madison Curley
Golden, crispy fried chicken made with freshly milled einkorn flour, sourdough discard, and beef tallow.
Who says freshly milled flour is just for baking bread? These homemade chicken tenders are golden and crisp outside, juicy inside, and full of flavor. I use whole einkorn berries from Grand Teton Ancient Grains and mill them fresh right before cooking.
Ingredients
Chicken & Wet Ingredients
- 1 lb chicken tenders
- 1 cup whole milk
- 1/2 cup sourdough discard
- 1 large egg
Einkorn Flour Coating
- 2 cups freshly milled einkorn flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
For Frying
- Beef tallow, enough for frying
Directions
Prepare the Wet Mixture
Whisk the milk, sourdough discard, and egg together until combined. Add the chicken tenders and coat thoroughly.
Prepare the Einkorn Coating
Mill the einkorn berries into fresh flour. Whisk the flour with the cornstarch, baking soda, baking powder, salt, garlic powder, and smoked paprika.
Double-Dredge the Chicken
Remove each tender from the wet mixture, let excess drip off, and coat in the seasoned flour. Dip it back into the wet mixture, then coat with flour a second time, gently pressing the coating onto the chicken.
Heat the Tallow
Add beef tallow to a heavy-bottomed skillet or Dutch oven. I love my 12-inch Smithey skillet for this! Heat the tallow to approximately 350°F.
Fry Until Golden and Crispy
Carefully add chicken in batches without overcrowding. Turn as needed until golden and crisp and the thickest part reaches 165°F. Cooking time depends on tender thickness.
Drain and Serve
Transfer the chicken to a wire rack set over a baking sheet. Rest briefly and serve hot.