Oven-Fried Chicken on a Stick (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Oven-Fried Chicken on a Stick

http://www.eatingwell.com/recipes/chicken_stick.html

From EatingWell:  July/August 2011

Here’s a fun way to serve oven-fried chicken for a picnic: put it on a stick. It’s fabulous served with this homemade Vidalia onion and honey-mustard sauce, but it’s also great with barbecue sauce or Frank’s hot sauce. This is an easy recipe to double if you’re serving a crowd.

6 servings | Active Time: 55 minutes | Total Time: 1 1/2 hours

Ingredients

Chicken

Honey Mustard-Vidalia Dipping Sauce

Preparation

  1. To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
  2. Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don’t refrigerate, or the chicken will be too salty.)
  3. Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
  4. Preheat oven to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.
  5. Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
  6. Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
  7. Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired.
  8. Serve the chicken with the dipping sauce.

Nutrition

Per serving : 351 Calories; 18 g Fat; 2 g Sat; 10 g Mono; 63 mg Cholesterol; 20 g Carbohydrates; 28 g Protein; 2 g Fiber; 309 mg Sodium; 255 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat, 2 fat

Tips & Notes