Crispy Chicken Stix Are Callin’

Crispy Chicken Stix Are Callin’ post image

Crispy Chicken Stix are callin’
They’re finger lickin’ good
Crispy Chicken Stix are callin’
They’re the cutest, tastiest food
Crispy Chicken Stix are callin’
For me to take a bite
With three delicious dipping sauces
I won’t wait for an invite

Crispy Chicken Stix

Crispy Chicken Stix

Crispy Chicken Stix

Crispy Chicken Stix

Taste what’s good and pass it on.

Ingrid

Crispy Chicken Stix

Crispy Chicken Stix With 3 Dipping Sauces
Print this recipe

(Serves about 4)

Crispy Chicken Stix ingredients:

4 skinless, boneless chicken breasts
1 cup buttermilk
3 teaspoons salt, divided use
2 cups all purpose flour
1 tablespoon paprika
2 teaspoons cracked black pepper
2 teaspoons garlic powder
¼ teaspoon cayenne pepper
• Peanut oil for frying
• Sweet Honey Mustard dipping sauce (recipe below)
• Smoky BBQ dipping sauce (recipe below)
• Buttermilk Ranch dipping sauce (recipe below)

Preparation:

-Preheat your oven to the “Keep Warm” setting, or 200 degrees; line a baking sheet with parchment paper or foil.

-To prepare the chicken, first remove the tenderloin from each breast, and reserve for another use; next, fillet each breast to make 8 thinner breast fillets, and then slice very thin strips, about the thickness of a pencil, slicing the long way for long, pencil-like strips; when all the breasts are sliced, add the strips to a medium sized bowl and cover with the buttermilk and ½ teaspoon of the salt; mix with hands to combine and marinate for a few minutes while flour coating is prepared.

-To a large Zip lock bag (jumbo size), add the flour, the remaining 2 ½ teaspoons salt and all other ingredients through the cayenne pepper, and toss with fingers to combine the spices; next, take about a third of the chicken strips that are in the buttermilk, give them a gentle shake to drip off the excess buttermilk, and add them to the flour in the bag and toss well to coat the strips; remove the strips from the flour, shake gently to remove excess flour, and place them onto a large platter or plate, keeping them as straight as possible; prepare the frying oil.

-In a large non-stick skillet or pan, add enough of the peanut oil to come about a third of the way up the pan, or to “shallow fry” the strips (they won’t be completely submerged, only about half way); once the oil temperature reaches between 350-360 degrees, begin laying the strips into the hot oil, keeping them as straight as possible to prevent them from curling too much; be careful not to overcrowd the pan, and fry the strips for about 2 minutes per side, or until golden brown; remove the strips from the oil and place them onto a paper towel for a moment to drain; give a little sprinkle of salt while the strips are still hot, then place those finished strips onto the baking sheet in the “warm” oven to keep them warm; repeat the process frying more strips; then, repeat the process of dredging the next batch of the strips in the flour and frying them, then placing them in the oven to keep warm; repeat this until all strips are fried.

To Serve:

-Place the Crispy Chicken Stix onto a large serving platter, and serve the 3 dipping sauces in small bowls next to the platter allowing for people to help themselves to their choice of sauce on the side.

Sweet Honey Mustard Sauce ingredients:

½ cup real mayonnaise
1 tablespoon honey
2 teaspoons Dijon mustard
½ teaspoon yellow mustard
½ teaspoon apple cider vinegar
¼ teaspoon dried tarragon
Pinch salt
Pinch black pepper

Preparation:

-In a small bowl, add all ingredients and whisk well to combine, cover with plastic and refrigerate until ready to serve.

Smoky BBQ Sauce ingredients:

½ cup organic ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon apple cider vinegar
½ teaspoon yellow mustard
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon plus a pinch black pepper
¼ teaspoon liquid smoke (usually available in the condiment section)
• Pinch salt
• Pinch cayenne pepper

Preparation:

-In a small bowl, add all ingredients and whisk well to combine, cover with plastic and refrigerate until ready to serve.

Buttermilk Ranch ingredients:

½ cup sour cream
1 medium garlic clove, pressed through garlic press
1 tablespoon buttermilk
1 teaspoon real mayonnaise
½ teaspoon lemon juice
¼ teaspoon plus a pinch salt
¼ teaspoon plus a pinch coarsely cracked black pepper
¼ teaspoon sugar
• Pinch Italian seasoning

Preparation:

-In a small bowl, add all ingredients and whisk well to combine, cover with plastic and refrigerate until ready to serve.





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{ 11 comments… add one }

  • Bjork June 18, 2012, 12:53 am

    These look INCREDIBLE! Is it possible to express mail a bag of these to the Philippines? :)

  • Debs @ The Spanish Wok June 18, 2012, 7:07 am

    Fab for snacking and enjoying having a drink with friends. Love the dips too, have pinned for another day.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  • Angie@Angie's Recipes June 18, 2012, 9:24 am

    They are fingerlicking! The mustard dressing is my favourite.

  • Quick Asian Recipes - Ashish Negi June 18, 2012, 9:47 am

    You are right, no waiting for any invite for this one ;)

  • The Culinistas June 18, 2012, 10:16 am

    I bet these would be a hit for a kids party!

  • Dawn R June 19, 2012, 4:15 pm

    I am drooling and want one now!

  • Courtney @ Bake.Eat.Repeat. June 20, 2012, 10:07 am

    I can’t eat chicken fingers without multiple dipping sauces. I just love the variety–every bite a little different than the last. I always love stopping by your blog. Both the pictures and the writing are so beautiful and feel very genuine. You’ve carved out a wonderful corner here!

  • Jenna June 20, 2012, 9:46 pm

    These look absolutely yummy! Once the kitchen is worth heading into again (at nearly 1 in the morning, my first floor – where the kitchen is – has finally ‘cooled’ down to about 84. Cooking will resume… in a couple days.) I think I’m going to see if I can’t rework these to be gluten free. (Dratted celiac) Thanks for such a great looking goal to aim for!

  • Jillian in Italy June 20, 2012, 11:32 pm

    Great recipe! My family would love these so much. Me too. Great for a snack when we have friends over for drinks. Thanks!

  • The ROXX Box April 2, 2013, 6:05 pm

    I can’t wait to make this. This looks so delicious!!

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