Benny Stixx 6pc Recipe

Mix dry batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder and onion powder until evenly combined.

Add wet ingredients

Whisk the cold sparkling water and the egg in a small bowl or measuring cup to break the yolk, then pour into the dry mixture a little at a time, stirring until a smooth, slightly thick but still pourable batter forms. The cold sparkling water keeps the batter light and crisp. If batter seems too thick, add up to 2 tablespoons cold water.

Prep chicken

Trim the chicken tenderloins into 6 even-sized sticks (Benny Stixx). Pat them dry with paper towels. Place the chicken in a shallow bowl or zip-top bag with the buttermilk and hot sauce; toss to coat and refrigerate for at least 20 minutes (or up to 2 hours). The buttermilk tenderizes and seasons the meat.

Prep breadcrumb mix

While the chicken marinates, combine the breadcrumbs, grated Parmesan, additional paprika, additional garlic powder and salt in a shallow dish and mix well.

Set up dredging station

Place the prepared batter in a bowl near the breadcrumb dish. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece first in the batter, letting excess drip back into the bowl, then press into the breadcrumb mixture to coat thoroughly. For an extra-crispy crust, double-dip: after the first breadcrumb coat, quickly dip again into the batter and press into breadcrumbs a second time.

Heat oil

Pour the vegetable oil into a medium skillet or shallow pot to a depth of about 1/2 to 3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Fry the Benny Stixx

Working in batches so you don't overcrowd the pan, carefully place the breaded chicken sticks into the hot oil. Fry for 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature and prevent burning.

Drain

Use tongs to transfer cooked stixx to a wire rack set over a baking sheet or a plate lined with paper towels. Let rest 2–3 minutes to finish cooking and to keep crisp.

Whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, smoked paprika, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning (add more lemon for brightness, honey for sweetness or a pinch more salt). Refrigerate until ready to serve.

Arrange the 6 Benny Stixx on a plate or platter. Spoon a couple of tablespoons of Benny Sauce alongside for dipping. Sprinkle chopped parsley over the stixx, and serve with lemon wedges to squeeze over just before eating.