Start by cutting your chicken tenders into strips about 1/2-inch thick. Allow the chicken to sit at room temperature for about 10 minutes.

In a cast-iron skillet or Dutch oven, pour in 2 cups of neutral cooking oil. Heat the oil over medium heat until it reaches between 315°F and 350°F.

In a large mixing bowl, combine all-purpose flour, milk, sourdough starter discard, baking powder, garlic powder, onion powder, dried parsley, cayenne pepper, salt, and black pepper. Mix until smooth.

Using a paper towel, pat the chicken pieces dry. Dip each chicken strip into the prepared batter, making sure each piece is well-coated.

Carefully lower the battered chicken strips into the hot oil, frying each piece for about 3-4 minutes on one side, then flipping it over until golden brown.

Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to absorb excess oil.