Chicken Sticks Recipe

Prep chicken

Trim any excess fat from the chicken breasts and pat them dry with paper towels. Slice each breast into 3–4 long strips about 3/4 inch thick and roughly uniform so they cook evenly. Total should yield about 12–16 sticks depending on breast size.

Make marinade

In a medium bowl combine the yogurt (or buttermilk), minced garlic, smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, and lemon juice. Whisk until smooth.

Toss the chicken strips into the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. If short on time, 15 minutes will still help flavor and tenderize.

While chicken marinates, prepare the dry coating: in a shallow dish combine the flour, cornstarch, panko breadcrumbs, grated Parmesan (if using), onion powder, cayenne, dried oregano, 1/2 tsp black pepper and 3/4 tsp kosher salt. Use a fork to mix and break up any clumps in the panko so the mixture is even.

Set the coating dish near your workspace. The panko gives crispness; the cornstarch helps with a light crunchy crust.

In a second shallow bowl whisk the 2 eggs with 2 tablespoons water until uniform. This is the wet binder between the marinade and dry coating.

Remove chicken from marinade, letting excess drip off (don’t wipe it completely). Working in batches, dredge each strip in the flour/panko mixture, pressing lightly so the coating adheres. Then dip into the egg wash, let excess drip, and return to the coating for a second press to form an even crust. Place breaded sticks on a wire rack while you heat the oil. Repeat until all pieces are coated.

Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to reach roughly 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the chicken sticks in batches so they have room and the oil temperature recovers. Cook for 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Avoid overcrowding which lowers oil temperature and makes coating soggy.

Use tongs to transfer cooked sticks to a wire rack set over a baking sheet (not paper towels, which can trap steam). Keep finished batches in a 200°F (95°C) oven if you’re cooking multiple batches so they stay warm and crisp.

When all sticks are cooked, immediately sprinkle with a little flaky sea salt or finishing salt to taste and arrange on a platter with lemon wedges.

Serve hot with about 1/2 cup of your chosen dipping sauce—ranch, honey mustard, or barbecue. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven for 8–10 minutes to re-crisp.