We’ve always been fans of that irresistible crunch and juicy bite of fried chicken, and our Fried Chicken On The Stick Recipe amps up the fun with a portable twist. Perfect for backyard barbecues or game-day snacking, it’s a crowd-pleaser that combines crispy golden exteriors with tender insides.
What makes this dish stand out is its easy-to-eat format, inspired by street food vibes from around the globe. We’ll guide you through creating this flavorful favorite that’s sure to become a go-to in your recipe collection.
Ingredients
For our Fried Chicken On The Stick recipe, we gather fresh, high-quality ingredients to achieve that irresistible crispy exterior and juicy interior. We’ve organized them in the order they’re used, with prep notes for precision.
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes – Start with this as the base; ensure pieces are uniform for even cooking.
- 1/4 cup soy sauce – Use for marinating; opt for low-sodium if watching salt intake.
- 2 cloves garlic, minced – Add next for the marinade; fresh garlic enhances flavor depth.
- 1 tablespoon fresh ginger, grated – Incorporate into the marinade for a zesty kick.
- 1/4 cup honey – Mix into the marinade for a touch of sweetness that balances the savory notes.
- 2 eggs, beaten – Prepare after marinating for the coating process; whisk thoroughly for even adhesion.
- 1 cup all-purpose flour – Use for the first layer of coating; sift if lumpy for a smoother dredge.
- 1 cup breadcrumbs – Apply as the final coating layer; we prefer panko for extra crunch.
- 2 cups vegetable oil – Heat for frying; choose a neutral oil with a high smoke point.
- 10 wooden skewers, soaked in water for 30 minutes – Assemble last to thread the chicken; soaking prevents burning during frying.
Tools and Equipment
Having gathered our key ingredients, we now turn to the essential tools and equipment that make preparing Fried Chicken On The Stick straightforward and efficient. These items ensure precision in preparation and cooking, helping us achieve that perfect crispy exterior and juicy interior every time.
To organize this clearly, we’ve compiled a list of the must-have tools below, categorized by preparation stage. Each tool is selected for its role in enhancing safety, accuracy, and ease in our recipe process.
- Cutting Board and Sharp Knife: We start with a sturdy cutting board and a sharp chef’s knife to trim and cut the boneless chicken thighs into uniform pieces. This ensures even cooking and helps avoid accidents, making prep quick and precise.
- Mixing Bowls (Medium and Large): A set of mixing bowls is crucial for combining marinades—like soy sauce, garlic, and ginger—and for the breading station with eggs, flour, and breadcrumbs. We recommend glass or stainless steel for easy cleaning and to prevent flavor absorption.
- Measuring Cups and Spoons: Accuracy in measurements is key for balanced flavors, so we use standard measuring cups and spoons to portion out ingredients like honey and vegetable oil. This prevents over- or under-seasoning, guaranteeing consistent results.
- Wooden Skewers: As the star of our Fried Chicken On The Stick, these skewers (at least 6 inches long) hold the marinated chicken pieces securely. We soak them in water for 30 minutes beforehand to prevent burning during frying.
- Deep Frying Pan or Dutch Oven: For achieving that golden, crispy texture, a deep frying pan or Dutch oven with high sides contains the hot oil safely. We aim for one with a capacity of at least 3 quarts to accommodate multiple skewers without overcrowding.
- Tongs and Slotted Spoon: These are indispensable for handling the chicken skewers in hot oil. Tongs provide a firm grip for flipping, while a slotted spoon helps drain excess oil, ensuring our fried chicken remains light and not greasy.
- Kitchen Thermometer: To fry at the optimal temperature of 350°F to 375°F, we rely on a digital kitchen thermometer. This tool prevents undercooking or oil breakdown, delivering tender, flavorful results.
| Tool Category | Specific Tool | Recommended Specs | Key Benefit |
|---|---|---|---|
| Preparation | Cutting Board and Knife | Non-slip board, 12-inch knife | Ensures even cuts for uniform cooking |
| Mixing | Mixing Bowls | 2-4 quart sizes | Facilitates easy marinating and coating |
| Measurement | Cups and Spoons | Set with 1-cup and tsp measures | Guarantees precise ingredient ratios |
| Assembly | Wooden Skewers | 6-8 inches, pack of 20 | Secures chicken for easy handling |
| Cooking | Deep Frying Pan | 3+ quart capacity | Maintains even oil temperature |
| Handling | Tongs and Slotted Spoon | Heat-resistant, 12-inch | Safely manages hot food |
| Monitoring | Kitchen Thermometer | Digital, instant-read | Achieves perfect fry without guesswork |
Instructions
We make preparing our Fried Chicken On The Stick recipe straightforward and enjoyable using the ingredients and tools we’ve outlined. Follow these steps for a crispy exterior and juicy interior that will delight at any gathering.
Prepare the Chicken
In this step we marinate the chicken to infuse it with bold flavors that enhance its tender texture. Start by cutting 1 pound of boneless skinless chicken thighs into 1-inch pieces on a clean cutting board using a sharp knife for uniform sizing that ensures even cooking.
Next gather the marinade ingredients in a large mixing bowl: combine 1/4 cup soy sauce for umami depth, 2 minced garlic cloves for aromatic punch, 1 tablespoon grated ginger for spicy warmth, and 2 tablespoons honey for subtle sweetness. Add the chicken pieces to the bowl and toss thoroughly to coat every piece allowing the flavors to penetrate.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption—the longer it marinates the more vibrant the taste becomes.
Bread and Skewer the Chicken
Now we bread and skewer the marinated chicken to create that irresistible crispy coating that defines our Fried Chicken On The Stick. Begin by beating 2 large eggs in a shallow bowl to form a smooth batter that helps the breading adhere.
Set up a breading station with three bowls: one with 1 cup flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper for a flavorful base, another with the beaten eggs, and a third with 1 cup breadcrumbs for a crunchy finish.
Dip each marinated chicken piece first into the flour mixture coating evenly then into the eggs letting excess drip off and finally into the breadcrumbs pressing gently to ensure full coverage. This layering builds a golden crust that locks in moisture.
Thread the breaded chicken pieces onto wooden skewers soaking them in water for 10 minutes beforehand to prevent burning. Aim for 4-5 pieces per skewer spacing them slightly for even frying.
Fry the Chicken
Here we fry the skewered chicken to golden perfection achieving that signature crispy exterior and tender interior of Fried Chicken On The Stick. Heat 2 cups vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F using a kitchen thermometer for precise control.
Carefully lower 2-3 skewers into the hot oil at a time using tongs to avoid overcrowding and cook for 4-5 minutes per side or until the chicken turns a deep golden brown and reaches an internal temperature of 165°F for safe doneness.
Remove the skewers with a slotted spoon and place them on a paper-lined plate to drain excess oil. Let them rest for 2 minutes before serving—the aroma of crispy fried goodness will make this step irresistible.
Conclusion
We’ve shared our favorite take on Fried Chicken On The Stick, turning it into a go-to crowd-pleaser that’s easy and delicious.
It’s perfect for spicing up your gatherings with that irresistible crunch and flavor we all love.
Give this recipe a try and watch it become a staple in your kitchen adventures.
Frequently Asked Questions
What is Fried Chicken On The Stick?
Fried Chicken On The Stick is a fun, portable twist on classic fried chicken, featuring tender, juicy pieces on skewers with a crispy exterior. It’s inspired by global street food, perfect for barbecues or game-day snacks, offering bold flavors from marinades and breading for an easy, crowd-pleasing dish.
What ingredients are needed for Fried Chicken On The Stick?
Key ingredients include boneless, skinless chicken thighs, soy sauce, garlic, ginger, honey, eggs, flour, breadcrumbs, vegetable oil, and wooden skewers. Each adds flavor and texture—soy sauce and honey for marinade zest, eggs and breadcrumbs for a crispy coating—to ensure a tasty, golden result.
What tools do I need to make Fried Chicken On The Stick?
Essential tools include a cutting board and sharp knife for prepping chicken, mixing bowls for marinating and breading, measuring cups and spoons for accuracy, wooden skewers for assembly, a deep frying pan or Dutch oven, tongs for handling, and a kitchen thermometer for safe cooking temperatures.
How do I prepare Fried Chicken On The Stick?
Start by marinating chicken thighs in soy sauce, garlic, ginger, and honey for flavor infusion. Bread the pieces with eggs, flour, and breadcrumbs, then skewer them. Fry in hot vegetable oil until golden brown and cooked to 165°F internally. This process ensures a crispy outside and tender inside.
How long does it take to make Fried Chicken On The Stick?
Prep time is about 20-30 minutes for marinating and breading, with frying taking 10-15 minutes per batch. Total time is roughly 45-60 minutes, depending on quantity. It’s a quick recipe ideal for spontaneous gatherings, but let it rest briefly after cooking for the best texture.
Can I make Fried Chicken On The Stick ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance and bread it just before frying for optimal crispiness. Fried skewers can be reheated in an oven at 350°F for 10 minutes, but they’re best enjoyed fresh to maintain their crispy exterior and juicy interior.
What are some tips for serving Fried Chicken On The Stick?
Serve hot with dipping sauces like ranch or sweet chili for extra flavor. They’re great for parties, picnics, or as appetizers—pair with sides like coleslaw or fries. Ensure even cooking by not overcrowding the pan, and use gloves when handling hot skewers for safety.