Alaska

Sourdough Battered Fried Chicken

Channel the spirit of Alaska's Gold Rush pioneers with this sourdough battered fried chicken. The tangy sourdough starter creates an incredibly crispy, flavorful coating with a subtle sour note that makes this chicken truly unique to the Last Frontier.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Mild Heat ⭐ Pioneer Heritage

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Prepare the chicken: Pat chicken pieces dry with paper towels. Season generously with salt and pepper. Let sit at room temperature for 30 minutes.

2

Make the sourdough batter: In a large bowl, whisk together the active sourdough starter, flour, cornstarch, cold water, baking powder, garlic powder, paprika, and salt until smooth. The batter should be slightly thick but pourable.

Tip: Your sourdough starter should be active and bubbly for the best tang and lift in the batter.
3

Set up dredging station: Mix flour and cornstarch in a shallow dish. This will help the batter adhere to the chicken and create extra crispiness.

4

Heat the oil: Fill a cast iron skillet or Dutch oven with oil to a depth of 2 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature.

5

Coat the chicken: Dredge each chicken piece in the flour mixture, then dip into the sourdough batter, letting excess drip off. For extra crunch, you can dredge lightly again in the flour mixture.

6

Fry the chicken: Carefully lower battered chicken into the hot oil. Don't overcrowd the pan. Fry for 14-18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.

Tip: Dark meat takes longer than white meat. Fry similar pieces together.
7

Drain properly: Remove chicken to a wire rack set over a baking sheet. Avoid paper towels which can make the coating soggy. Let rest for 5 minutes.

8

Serve frontier style: Serve hot with honey for dipping, or alongside biscuits and gravy for a true Alaska comfort meal. The subtle tang pairs beautifully with sweet or savory accompaniments.

💡 Pro Tips & Variations

  • Starter readiness: Feed your sourdough starter 8-12 hours before making this recipe so it's at peak activity with lots of bubbles.
  • Cold batter, crispy results: Keep the batter cold until ready to use. Cold batter hitting hot oil creates a crispier coating.
  • Sourdough discard works too: You can use sourdough discard for a milder tang, though active starter gives better texture.
  • Alaska wild game: This batter works wonderfully on ptarmigan, spruce grouse, or other Alaska wild fowl.
  • Overnight option: Let battered chicken rest on a rack in the fridge for 1 hour before frying for even crispier results.
  • Birch syrup drizzle: For an authentic Alaska touch, drizzle with birch syrup instead of honey.
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