If your fridge has a jar of sourdough discard that you keep meaning to do something with, this is the recipe for it.

These bite-sized chicken pieces are marinated in sourdough discard, then pressed into a seasoned flour and corn flour coating. They come out juicy inside, shatteringly crisp outside, and a little tangy from the discard. They're the kind of snack that disappears from the tray before anyone has found the dipping sauce.

Why sourdough discard works so well here

Discard can feel like a chore, but it's a great marinade base.

• It tenderises. The mild acidity in the discard gently softens the chicken, so even lean breast stays juicy.
• It adds flavour. You get a subtle tang that plain buttermilk or egg wash can't give you.
• It helps the coating stick. The thick, slightly tacky marinade grips the seasoned flour, so you get a craggy, crunchy crust.
• It uses up your discard. No more guilt about the jar at the back of the fridge.

Use unfed discard straight from the fridge. It doesn't need to be active or bubbly.

Tips for the crunchiest popcorn chicken

1. Don't skip the marinating time. 30 minutes is the minimum, but up to an hour gives you more flavour and more tender chicken.
2. Let the excess drip off. Lift each piece out of the marinade and let it drain for a second before dredging. Too much wet marinade makes a gluey coating.
3. Press, don't just roll. Pressing the chicken firmly into the flour mixture builds those craggy bits that make popcorn chicken so good.
4. Keep the oil at 180°C/350°F. Too cool and the chicken turns greasy, too hot and the outside burns before the inside cooks. A thermometer takes the guesswork out.
5. Fry in batches. Crowding the pot drops the oil temperature and steams the coating instead of crisping it.
6. Rest on a wire rack. Paper towel works, but a rack keeps the underside crisp.

What to serve it with

• Garlic aioli or sriracha mayo
• Sweet chilli sauce
• Honey mustard
• BBQ sauce
• A squeeze of lemon and a pile of hot chips

It also works in a burger bun with slaw, on top of a salad, or as party food with a few dipping sauces.

Sourdough Discard Popcorn Fried Chicken

Serves: 4 as a snack or light meal
Marinate: 30 minutes to 1 hour

Ingredients

Discard marinade

• 500g chicken breast, cut into bite-sized pieces
• 150g sourdough discard, unfed
• 2 tablespoons water
• 2 teaspoons salt
• 1 large egg

Seasoned breading

• 1 cup plain flour
• ⅓ cup corn flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 2 teaspoons garlic powder

For frying

• 3 cups vegetable, canola or peanut oil

Method

1. Make the discard marinade. In a bowl, whisk together the sourdough discard, water, salt and egg until combined.
2. Marinate the chicken. Add the chicken and toss to coat well. Cover and refrigerate for 30 minutes to 1 hour.
   
3. Mix the breading. In a separate large bowl or dish, whisk together the plain flour, corn flour and all the spices.
   
   
4. Coat the chicken. Working in batches, lift the chicken from the marinade, letting the excess drip off. Press firmly into the seasoned flour, coating all sides. Shake off the excess and place on a tray.
   
   
5. Heat the oil. Heat the oil in a large, heavy pot or deep skillet to 180°C/350°F.
6. Fry. Fry the chicken in batches, turning occasionally, until deep golden brown and cooked through. Don't crowd the pot.
   
7. Drain and serve. Transfer to a wire rack or paper towel-lined tray to drain. Serve hot with your favourite dipping sauce.

Recipe notes

• Cut the pieces evenly (about 2–3cm) so they cook at the same rate.
• Chicken thigh works too if you prefer richer, juicier meat.
• Air fryer option: spray the coated pieces generously with oil and cook at 200°C for about 10–12 minutes, turning halfway. The coating will be a little less crisp than deep-fried, but still good.
• Storing leftovers: keep in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer to bring back the crunch.

FAQ

Can I use active, bubbly starter instead of discard?
Yes, but unfed discard is the whole point. It's the ideal use for what you'd otherwise throw away. If you do use active starter you may need to add some more water to the marinade to get a thin batter.

Will it taste sour?
Only mildly. You'll get a subtle tang that rounds out the seasoning, not a strong sourdough flavour. Similar to if you were to make buttermilk fried chicken.

Can I make it ahead?
You can marinate the chicken up to an hour ahead. For the best texture, fry just before serving.