A7. Chicken Sticks (3) Recipe

Prepare chicken

Trim any visible fat from the chicken breast and slice into three long, even sticks (about 3/4 to 1 inch wide each). Pat dry with paper towels.

In a medium bowl whisk the egg and Greek yogurt (or buttermilk) until smooth. Stir in garlic powder, onion powder, smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper until combined.

Add the chicken sticks to the marinade, mix to coat completely, then cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 10-15 minutes still helps adhesion.)

While chicken marinates, set up a breading station: in one shallow bowl place the 1/2 cup flour; in a second bowl combine 1/2 cup breadcrumbs, 2 tbsp grated Parmesan, 1/2 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

Remove chicken from fridge. One at a time, shake excess marinade from a stick, dredge lightly in flour (coat completely and shake off excess), return briefly to the marinade if needed for adhesion, then press into the breadcrumb mixture so each stick is evenly coated. Place breaded sticks on a wire rack or tray while you finish the rest.

Stovetop shallow fry (recommended for crispness): Heat a heavy skillet over medium heat and add 2 tablespoons vegetable oil. When oil shimmers and is hot (about 350°F / a drop of breadcrumb sizzles), add the chicken sticks in a single layer without crowding. Cook for 2.5–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Transfer to a paper towel-lined plate for a minute to drain.

Oven-bake option: Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and lightly spray tops with oil. Bake for 10–12 minutes, flip, then bake another 6–8 minutes until golden and internal temperature reaches 165°F (74°C).

Air-fryer option: Preheat air fryer to 400°F (200°C). Spray or brush a little oil on sticks, arrange in a single layer, cook 7–9 minutes, flip halfway, until crisp and 165°F internal.

Serve the three chicken sticks immediately with lemon wedge and dipping sauce on the side. Let rest 1 minute so juices redistribute; they will be hot inside.