Season the chicken: Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper. Let them sit while you set up the batter and coating. This quick seasoning helps the meat taste better.

Make the sourdough batter: In a bowl, whisk sourdough discard, buttermilk, and eggs until smooth. The batter should be thick but pourable, like pancake batter. If it’s very thick, add a splash of milk.

Prepare the dry coating: In a separate large bowl, mix flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne. Cornstarch lightens the crust and keeps it crisp.

Dredge the chicken: Dip each piece into the sourdough batter, letting excess drip off. Then coat in the flour mixture, pressing gently so it adheres. Set coated pieces on a wire rack and let them rest 10 minutes. This helps the crust set.

Heat the oil: Pour oil into a heavy skillet or Dutch oven to about 1–1.5 inches deep. Heat to 325–350°F (163–177°C). Use a thermometer for accuracy; steady heat is key to crisp chicken.

Fry in batches: Add chicken without crowding. Fry, turning occasionally, until deep golden and cooked through. Thighs/drumsticks: 12–15 minutes. Tenders: 6–8 minutes. Keep the oil around 330–340°F for best results.

Check doneness: Internal temperature should reach 165°F (74°C) at the thickest part. If the crust is browning too quickly, lower the heat slightly.

Drain and season: Transfer to a clean wire rack set over a sheet pan. Sprinkle lightly with salt while hot to lock in flavor and crunch.

Rest before serving: Give the chicken 5 minutes to settle so the juices redistribute and the crust firms up.

Serve: Pair with lemon wedges, a drizzle of hot honey, coleslaw, or pickles. The tangy crust loves bright, sharp sides.